Description
Go for the gold this Christmas with this limoncello cocktail from Vallozzi’s.
Ingredients
Scale
For the cocktail:
- 1.5oz Limoncello
- .5oz Chartreuse yellow liqueur
- .5oz lemon juice
- .5oz lemon sherbet (see recipe & substitution below)
- 1oz egg white
For the lemon sherbet:
- 4 Lemons
- 1.5 cups granulated sugar
- 12oz fresh lemon juice
Instructions
For the cocktail:
- Combine all ingredients and dry shake (no ice) first to get a nice froth from the egg white.
- Add ice and shake again. Strain into your favorite chilled coupe or martini glass.
- Garnish with 5 drops of extra virgin olive oil to get Five Golden Rings floating in the froth!
For the lemon sherbet:
- Add JUST the lemon peels to the sugar, none of the white pith, by using a Microplane grater or a vegetable peeler.
- Squeeze the peeled lemons to get the required juice for the recipe. Use a muddler or a heavy wooden spoon (or other heavy utensil) to firmly press the peels into the sugar. This will extract the tasty oils from the peels and incorporate them into the sugar.
- Let sit for 30 minutes to bring out all the oil. Mix.
- In a small saucepan, combine the sugar and lemon juice over medium heat.
- Stir until sugar is dissolved and remove. Do not boil. Strain to remove peels.
Notes
If you need to streamline this recipe to better fit your format, we understand. We would say to make a syrup with a 2:1 sugar:lemon juice ratio. This will give you a sweeter outcome, but still make it a little thicker than a normal simple syrup which is necessary. Making the full lemon sherbet recipe, however, brings out some really incredible lemon flavor and gives it a different mouthfeel.