Try this spring creation from our chief cocktail contributor, Anthony DeSerio—his Lemon Meringue Sour. It’s all in the shakin’, baby.
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LISTEN: Anthony made this cocktail for us during a recent episode. Hear it on-demand now and sign up for our podcast so you never miss a drop of pleasure.
The Lemon Sweet and Sour Mix can be used as a mixer for many, many cocktails. The recipe for the mix makes 2.5 cups, and Anthony says it'll keep in the refrigerator for weeks. If you want to get fancy, add a chocolate rim to your martini glass before making the cocktail, if you like.
Servings |
1 cocktail |
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The Lemon Sweet and Sour Mix can be used as a mixer for many, many cocktails. The recipe for the mix makes 2.5 cups, and Anthony says it'll keep in the refrigerator for weeks. If you want to get fancy, add a chocolate rim to your martini glass before making the cocktail, if you like.
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Ingredients
For the Lemon Sweet and Sour Mix
- 1 cup sugar
- 1 cup water
- 1-1/2 cups freshly squeezed lemon juice
For the cocktail
- 1-1/2 oz. vanilla vodka
- 2 oz. fresh Lemon Sweet and Sour Mix
- 1 egg white
- Grated or shaved chocolate or cocoa powder for garnish
Servings: cocktail
Instructions
- Make the Lemon Sweet and Sour Mix.
- Shake all ingredients over ice. Then strain contents out into an empty container. Discard the ice from your shaker. Pour your cocktail back into the shaker and shake again without ice; this is called a "dry shake." (The dry shake will create a beautiful creamy body and thick pillow on top. You should be able to feel the cocktail "set up" in the shaker with your hand as you shake.) Strain into a chilled martini glass. Top with grated or shaved chocolate or cocoa powder.
Recipe Notes
If you use store-bought egg whites in a carton, note that 2 oz. is equivalent to one egg white.
Ann Rego says
I WOULD LOVE IT IF YOU WOULD LINK YOUR RECIPES TO PINTEREST.COM SO WE COULD “PIN” THE RECIPE.
Robyn Doyon-Aitken says
Thanks for the feedback, Ann. There aren’t any Pinterest plans in the works at the moment, but maybe sometime in the future.
Marion says
Very impressive! Easy to make and so yummy! Thanks!
Anthony DeSerio says
Glad you think so Marion! I’ve lots of recipes, perhaps a pinterest page could be arranged! Thank you for the idea!
Joan Carol says
I don’t like the raw egg. Can you use meringue powder?
Robyn Doyon-Aitken says
Hi Joan. . .I’ve got a few options from Anthony if you don’t want to use the egg: Meringue powder will work (yay!). They also still sell the ol’ mister foamy at grocery stores. You can also try aquafaba the juice from chick peas.. It’s the same protein from egg whites. If you make the drink with one of these subs, report back!
Brendapie says
How much aquafaba would you use? I’m guessing that 2oz would add too much flavor?
Robyn Doyon-Aitken says
I read on the Bob’s Red Mill blog that 2 Tbs. is equal to one egg white. That seems like a small enough amount to start with. Try it and report back, please!
Anthony says
Aquafaba is pretty much tasteless. I like to use more to create a sturdier foam that will hold the chocolate flakes up. If you desire, you can always use less as its only real purpose is to hold the aromatic up to your nose when sipping. I prefer egg white for the silky texture it adds. Either way, you can always do exactly as you like to make the best cocktail for your style and taste! Cheers! -Anthony
Robyn Doyon-Aitken says
And the expert weighs in! Thank you, Anthony!