LEMON MERINGUE PIE COCKTAIL
Do I eat it, or drink it?!
Faye – Distillery Owner x
Servings
1
Ready In:
5 mins
level:
Medium
Good For:
Spring Sipping
About this Recipe
This incredibly boozy cocktail is one that can go down too easy!
Originally designed by the in-house mixologists at Devil’s Dyke Distillery for the 2024 Cocktail Masterclasses. We wanted to create a sophisticated tipple that combined our Limoncello Gin with Nut Job; chocolate and hazelnut liqueur.
With a foamy egg white head and digestive rim, this cocktail is a spit of a lemon meringue pie!
RECIPE
🍋 Crush a digestive biscuit into a crumb.
🍋 Lace a martini or small wine glass with sugar syrup, then dip into the crumb – that’s your biscuit rim!
🍋In a cocktail shaker combine…
🍋 15ml caramel syrup.
🍋 30ml freshly squeezed lemon juice.
🍋 20ml Nut Job liqueur.
🍋 50ml Limoncello Gin.
🍋1 egg white (or vegan alternative, such as aquafaba)
🍋 Shake WITHOUT ice.
🍋 Add ice and shake again to chill.
🍋 Strain into the rimmed martini glass.
*Use Aquafaba or ms betters bitters miraculous foamer as a vegan alternative to egg white.
Make this cocktail hands on with us at a cocktail masterclass! For information on upcoming classes at the Devil’s Dyke Distillery garden, please visit the Events page.