1-2 tbsp sugar
60ml (approx.) whisky
ice, crushed or cubed
Roll a lemon on a smooth surface to loosen juice. Cut out a wedge.
Place in a glass, pulp side up. Sprinkle with sugar.
Muddle lemon with a pestle just long enough to release juices.
Add whisky and stir.
When sugar is dissolved add ice, stir again. Serve.
This is an extract from The Antarctic Book of Cooking and Cleaning by Carol Devine and Wendy Trusler