Kathy Casey’s Liquid Kitchen®
VSOP Lemon Derby Cocktail
3 large sprigs of mint
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
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.
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.