Lemon Meringue Martini by Julianna McIntosh
Food52
Photo by Lucianna McIntosh
- Serves
- 1 cocktail
- Prep Time
- 5 Minutes
- Cook Time
- 5 Minutes
"This frothy lemony cocktail is a tribute to my mom, whose favorite dessert is a lemon meringue pie. Since I prefer limoncello to lemon meringue, this cocktail is a happy midpoint between our tastes—finally a way for us to enjoy her favorite dessert together. The egg white softens the tartness of the lemon, and the brûléed lemon wheel adds just a touch of that burnt sugar you’d get from browning the meringue topping. This is a great way to use your homemade limoncello (see Homemade Citrus- cello in book) and transport yourself to the Amalfi Coast." —Julianna McIntosh
Ingredients
For the Brûléed lemon garnish
- 1 lemon wheel (sliced ¼ inch thick)
- 1/2 teaspoon granulated sugar
For the Martini
- 1 ounce vanilla vodka, store-bought or homemade
- 3/4 ounce heavy cream
- 3/4 ounce limoncello, store-bought or homemade
- 3/4 ounce freshly squeezed lemon juice
- 3/4 ounce amaretto (try Disaronno)
- 1 large egg white or 2 tablespoons aquafaba
- 1/2 ounce Plain Simple Syrup
- Standard ice cubes, for shaking
Featured Video
From “Pretty Simple Cocktails” Copyright © 2024 by Julianna McIntosh. Photographs copyright © 2024 by Lucianna McIntosh. Published in the United States by Clarkson Potter/ Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Directions
Instructions
- Step 1
Place a coupe or small stemmed glass of your choice in the freezer to chill.
- Step 2
For the brûléed lemon garnish: Set the lemon wheel on a sheet pan and sprinkle the sugar across the surface of it. Use a handheld torch (or your broiler) to brûlé the sugar until it turns golden brown and the sugar starts to bubble. Set the garnish aside.
- Step 3
For the Martini: In a cocktail shaker, combine the vanilla vodka, heavy cream, limoncello, lemon juice, amaretto, egg white (make sure that there are no bits of yolk; the fat will prevent the white from getting frothy), and simple syrup. Cover and dry shake (without ice) vigorously for 20 seconds to froth the egg white (or use a hand frother if you have one).
- Step 4
Add the ice and continue shaking vigorously for an additional 30 seconds. Double-strain into the chilled glass and top with the brûléed lemon slice, sugar-side up.