Treat yourself to a lemon tart-inspired cocktail with a twist of chamomile. The simple addition of a light syrup made from chamomile tea infuses extra floral and citrus notes into this Limoncello di Capri tart cocktail.
To give our drink the same satisfying creamy texture of a lemon tart, we add mascarpone. Fresh lemon curd also leaves behind a smooth, velvety mouth feel. Egg whites are substituted in the place of meringue to round out the various citrus links in our lemon tart cocktail. Then to finish, a light dusting of finely ground almond thins adds an extra layer of floral and citrus notes and a pleasant crunch.
Limoncello di Capri tart cocktail with Chamomile
- 120 g lemon juice
- 120 g granulated sugar
- 3 whole eggs
- 75 g unsalted butter, room temperature
Combine the lemon juice with the sugar and eggs in a small saucepan over medium-low heat, stirring constantly. Bring to a boil and then remove from heat immediately. Allow the mixture to cool to 37ºC/98.6ºF, then mix in the butter using an electric blender. Cover and reserve the mixture to the refrigerator until ready to use.
- 300 g water
- 7 g chamomile, loose
- 250 g granulated sugar
Steep the chamomile in 300 grams of boiling water. Cover and infuse for 5 minutes, then sieve. Weigh out 250 grams of the chamomile tea and reserve in refrigerator.
- 50 ml Limoncello di Capri
- 25 ml Chamomile syrup (recipe above)
- 15 ml lemon juice
- 20 ml egg whites
- 2 barspoons mascarpone
- 1½ barspoons Lemon Curd (recipe above)
- cocktail glass, chilled
- 1 almond thin
Combine all of the ingredients in a shaker and mix with an electric blender. Add ice and shake again. Strain the contents into a chilled cocktail glass.
Grind the almond thin into very fine crumbs and sprinkle some over the surface. Serve immediately.