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Lemon curd cocktail
The lemon curd adds creaminess to this sweet and tangy gin cocktail, which will be a perfect accompaniment to an afternoon tea or as a welcome drink for friends.
YIELDS
2
Ingredients
Lemon Curd
- 50g (1.oz) butter
- 100g (3.oz) sugar
- 2 tablespoons Isle of Harris
- Gin
- 2 lemons, juiced and zested
- 2 eggs, beaten
Cocktail
- 90ml (1/3 cup + 1 tablespoon) gin
- 60ml freshly squeezed lemon juice
- 20ml (1 tablespoon) sugar syrup
- 2 teaspoons lemon curd
- Lemon rind, to serve
Directions
Lemon Curd
- Place a bowl with the butter, sugar, gin, lemon juice, and zest over a pan of simmering water. Once combined, slowly add in the beaten eggs, whisking until combined.
- Continue to whisk for 10 minutes; it will begin to thicken into a custard texture. You will know when it’s ready when you can draw a line through the curd on the back of a spoon.
- If you like your curd smooth, pour through a sieve and store in a sterilized jar. It should last two to three weeks in the fridge.
Cocktail
- To make the sugar syrup, add 200g of caster sugar and 100 ml of water into a saucepan and simmer over low heat until the sugar has dissolved. Cool completely. You can store it in the fridge for up to a month.
- Into a cocktail shaker add the gin, lemon juice, sugar syrup, and lemon curd.
- Shake to combine, then add a handful of ice and shake again.
- Serve in chilled martini glasses with a lemon rind spiral. Enjoy!
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