Name: Limoncello Cocktail
Prep time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Italian
Ingredients: 50 ml limoncello; 25 ml hazelnut liqueur; 10 ml simple syrup; 30 ml lemon juice; 1 egg white; 1 lace biscuit

Equipment

Cocktail shaker

or Mason jar with a tight lid

Nick and Nora coupe glass

or Martini glass or small wine glass

Hawthorne strainer

or Shaker lid or slotted spoon

Ingredients

1 serving

Main

50 ml limoncello
25 ml hazelnut liqueur
10 ml simple syrup
30 ml lemon juice, freshly squeezed
1 egg white
1 lace biscuit, whole

Nutrition (per serving)

245

Calories

Protein

24g

Carbs

14g

Fat

Fiber

13g

Sugar

99mg

Sodium

Method

Pour the limoncello, hazelnut liqueur, simple syrup, lemon juice, and egg white into the cocktail shaker.

Seal the shaker and shake the contents vigorously without ice for 20 seconds to emulsify the egg white.

0mLook for: Mixture should appear frothy and pale.

Add a handful of ice to the shaker and shake again for 15 seconds until the outside of the vessel is chilled.

Strain the liquid through a Hawthorne strainer into a chilled Nick and Nora coupe glass.

Place the lace biscuit on the rim of the glass or carefully on top of the foam to garnish.

Chef's Notes

For the best foam, ensure your egg white is at room temperature before shaking. Cold egg whites won't emulsify as well.
A dry shake (without ice) is crucial for creating a stable, luxurious foam. Don't skip this step!
Taste your lemon juice before adding; if it's very tart, you might need to slightly adjust the simple syrup. The goal is balance, not overwhelming sourness.
Chilling your coupe glass beforehand will help keep the cocktail colder for longer, preserving the delicate foam.
When garnishing with the lace biscuit, ensure it's placed just before serving to prevent it from becoming soggy.