There seems to have been a resurgence of cocktails in recent times, with a cocktail menu now reading just as intricate and spectacular as the food menu
Nowadays every bar has happy hour and the contest for that most novel and curious sounding cocktail is on. I’m a big fan and I have to say there are often hits, and often misses.
It struck me how similar mixology is to cooking – you’re taking a mixture of raw ingredients and putting them together and making your tastebuds dance.
I recently took a trip to Oxford where I took advantage of an empty bar-stool to watch the bartenders work their magic. It struck me how similar mixology is to cooking – you’re taking a mixture of raw ingredients and putting them together and making your tastebuds dance.
There were various places in Oxford to enjoy a cocktail, but a special shoutout must go to the Duke of Cambridge, where this recipe was inspired from. And while you’re there, there is a fantastic French place just next door that serves some incredible food.
1 x lemon, juice only
2 tbsp sugar
1 x egg white
soda water, optional.
Stir the lemon juice and sugar together in a cocktail shaker or jar with lid, until the sugar has dissolved fully. Add the limoncello, egg white and ice cubes Shake vigorously for a couple of minutes. The mixture should be a creamy yellow and foamy.
Grab a cold, tall glass and rub the rim of the glass with the lemon that is left and dip into some sugar, to create a sugar-rimmed glass. Discard the ice and pour into the glass.
If you fancy, top with soda water but it is just as good without.
Enjoy at whatever time you feel is acceptable.