Lemon Drop Deluxe Martini
Y2K cocktails are making a comeback. Espresso Martinis have been inescapable over the past year and fruity "martinis" like the Pornstar Martini and Lemon Drop are also popping up on menus across the globe. This Lemon Drop Deluxe is a very elevated spin on the classic.
Ingredients
- 1½ oz vodka
- ¾ oz Cointreau
- ½ oz Meyer lemon juice*
- ¼ oz simple syrup
- ¾ oz Meyer lemon curd
- Garnish: brûléed meringue
Meyer Lemon Curd*
- 2 large eggs
- 6 large egg yolks
- 1 cup sugar
- ⅔ cup strained fresh Meyer lemon juice
- 1 tbsp finely grated Meyer lemon zest
- ½ cup unsalted butter cold, diced
Meringue
- 3 egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
Instructions
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Add all ingredients to a shaker tin, fill with ice, shake until well-chilled.
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Fine strain into a chilled coupe.
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Top with meringue, brûlée the meringue with a kitchen torch.
Meyer Lemon Curd**
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To make lemon curd, place eggs, yolks, sugar, lemon juice and zest in a medium heatproof bowl fitted over a pot of gently simmering water.
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Whisk constantly until mixture is thick as custard and registers 160°F (71°C) on an instant-read thermometer, 8 to 10 minutes (in my case this took 20 minutes).
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Remove from heat. Gradually whisk in butter until combined.
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Pass through a fine-mesh sieve into a large mixing bowl. Press a piece of plastic wrap against the surface. Cool curd at room temperature 30 minutes, then refrigerate at least 2 hours.
Meringue
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Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, until sugar is dissolved and stiff, glossy peaks form.
Recipe Notes
*If Meyer lemons are out of season, swap for normal lemons.
**Meyer Lemon Curd recipe from Vellend, Eric, "Meyer Lemon Phyllo Cups with Raspberries," Food & Drink. Holiday 2022.