T U S
C A N L E M O N A D E
Benedict, Beppe-New York, NY
Adapted by StarChefs
This "lemonade" is a delicious, sophisticated, make-ahead
party cocktail. Licor 43 is a Spanish liqueur with forty-three
different ingredients (hence the name). Among them are citrus
flavors, herbs, spices and vanilla. Hint: Do not over-sweeten
in the infusion process.
approximately 12 (4-ounce) servings
ounces fresh squeezed lemon juice (approximately 20 lemons)
ounces Kettle One Citron
ounces Licor 43
bunch fresh thyme
syrup to taste (see recipe below)
lemon juice in a 2-quart sealable container. Add Kettle One Citron,
Licor 43, water and thyme. Seal and refrigerate. Let rest for
two days, add simple syrup to taste, but slightly less sweet than
you'd like. Reseal and refrigerate another day.
the third day, add more simple syrup if necessary. Serve from
a pitcher in martini glasses with crushed ice. Garnish with a
sprig of thyme.
equal parts sugar and water in a sauce pot and bring to a boil,
reduce to a simmer and cook just until sugar is dissolved. Remove
from heat and cool before using.
Tommy Benedict is Bar Manager at Beppe, an Italian trattoria in
Manhattan. Inspired by Chef Cesare Casella's zealous use of herbs,
he creates drinks like the Tuscan Lemonade above.