Lemon
Lemon Meringue Martini by Julianna McIntosh
- Prep time 5 minutes
- Cook time 5 minutes
- makes 1 cocktail
Author Notes
"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
—Food52
Test Kitchen Notes
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. —The Editors
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
Directions
- Place a coupe or small stemmed glass of your choice in the freezer to chill.
- 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.
- 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).
- 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.
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