Smoky Lemon Meringue

Ingredients

30ml vodka

30ml Leopard’s Leap Classic Chenin Blanc

30ml limoncello

30ml fresh lemon juice

Italian meringue (click here for the SeriousEats recipe)

63 ml (1/4 cup) caster sugar
32 ml (1/8 cup) water
1 large egg white, at room temperature and preferably a fresh egg
1/8 teaspoon cream of tartar or lemon juice from 1/4 lemon

Method

To make the meringue:

In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.

Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.

With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until stiff peaks.

To mix the cocktail:

Add all ingredients except the meringue, to a shaker and fill with ice.

Give it a really good shake.

Double strain into a chilled glass.

Top with meringue. 

Use a blowtorch to torch and colour the meringue.

Cheers!