¾ oz Gin
¾ oz Crème De Violette
¼ oz Blue Curaçao
3 oz Champagne
¼ C Lemon Ice Meringue
4 lemons
1 ½ C superfine sugar
Water
4 Egg whites
1 C sugar
1/2 C water
To make the Lemon Ice Meringue:
Make lemon water ice. Peel the lemons, taking as little of the pith as possible. Add the peels to a bowl and completely cover with the sugar. Let sit 1 hour. Add 1 cup of lemon juice (which 4 large lemons should produce) and stir to dissolve sugar. Strain out peels. Add enough water to make 1 quart of liquid. Freeze in an ice cream maker or pan until partially frozen.
Make Italian Meringue. Beat the egg whites to stiff peaks, and set aside. Combine the 1 C of sugar and 1/2 C water in a saucepan. Bring sugar mixture to a boil over medium-high heat, stirring occasionally to dissolve sugar. Heat to “small ball” candy stage (candy thermometer reads 236-238° F). Remove syrup from heat and, in a very slow trickle, fold into beaten egg whites. Stir until all syrup is added and mixture is smooth.
In an ice cream maker or chilled bowl, add meringue to lemon ice, stirring gently until combined. I keep in a freezer until just before serving. It makes enough for a few cocktails.
Stir the gin, Crème De Violette, and Curaçao in a shaker. Top with the Champagne. Garnish serving glass with a light dusting of edible silver powder or blue sugar around the rim. Place 1/4 C lemon ice in the glass or to taste. Pour from shaker.
