A classic cocktail from The Hamilton Cookbook by Laura Kumin.
Author: Basil and Bubbly
1lemoncut in half, with rind grated from half and juice from one or both halves for a total of 1/4 cup juice
Rub the grated lemon rind into the sugar with your fingers until they are well combined. Mix the rind, sugar, lemon juice, and the wine.
Add the cream and whisk the mixture until it froths. Gently pour it into two glasses. Let them stand on a counter for about 2 hours, then refrigerate until serving. As the glasses sit, the froth will rise, leaving the lemony wine on the bottom of the glasses.
I used rather inexpensive Pinot Grigio and it was absolutely a delightful choice - a little tart from the lemon and wine, a little sweet from the sugar.