VSOP Lemon Derby Cocktail
This light and refreshing cocktail is perfect for the summer. A honey lemon foam adds eye and mouth appeal.
Cocktail 3 large sprigs of mint 1 oz Rémy Martin VSOP Cognac 1/2 oz vodka 3/4 oz fresh lemon juice 3/4 oz simple syrup 1 oz soda water
Makes enough to fill one iSi canister – about 15 – 20 servings
2 sheets gelatin (gold or bronze strength) 4 fl oz local honey 2 fl oz lemon juice 6 fl oz hot water
4 fl oz pasteurized egg whites
Cocktail Tear mint and add to mixing glass, (muddle if desired). Measure VSOP, vodka, simple syrup and lemon juice.
Fill with ice. Cap and shake vigorously.
Strain into a Collins glass filled with fresh ice.
Add a splash of soda or sparkling water. Stir and garnish.
If topping with honey lemon foam, leave about 1/2 inch to swirl the top with foam.
Honey-Lemon Foam Place gelatin sheets in a bowl of ice water and “bloom” (soak till soft) for about 10 minutes. Combine the honey, lemon juice and hot water. Stir till honey is incorporated. Strain into a small saucepan.
Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid. Heat over medium-high heat just until gelatin is dissolved - stirring- Immediately remove the saucepan from the heat. Do not boil. Let cool about 10 minutes – or until room temperature.
Place egg whites in a bowl – whisk them lightly to break up, then whisk in the cooled mixture till incorporated.
Pour mixture into iSi Whip canister.
Charge with 2 – cream (N2O) charger cartridges – and IMMEDIATELY SHAKE WELL - and refrigerate at least 4 hours or overnight.
Shake well upside down before discharging foam onto cocktail. Store in refrigerator for up to 7 days.