Squeeze it!

Lemon curd cocktail
If life gives you lemons, make a great lemon curd cocktail.

The Amalfi lemons are sweeter, juicier and have a more intense aroma than any other lemons. They grow along the Amalfi coast southwest of Naples in Italy. Because they are not treated with any chemicals, the whole lemon can be put to use and the thick peel is for example used in the local specialty limoncello. The special lemons are in season from January to October, but taste best right now. Try it in a classic lemon curd, which again becomes an ingredient in this original cocktail.

Lemon curd
3 lemons, preferably Amalfi
60 g butter
220 g sugar
3 eggs

Press the lemons and strain the juice into a casserole. Add butter and sugar and heat to dissolve. Stir the whole time. Set aside to slightly cool. Wisp the eggs lightly and stir into the lemon mix. Put back on the stove and cook, stirring constantly, on low heat to the mixture thickens. It should coat the back of a wooden spoon. Pour into jars and let cool in the refridgerator.

Lemon curd cocktail
5 cl pisco
2 tbs lemon curd
2 cl lemon juice
1 tbs sugar
1 cl citrus liquor like Grand Marnier
ice cubes
salt for garnish

Have all the ingredients in a shaker with ice and shake vigorously until the sugar has dissolved. Coat the rim of a cold cocktail glass by first dipping it in lemon juice and then in salt. Strain the cocktail into the glass and serve.





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