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T U S C A N   L E M O N A D E

Tommy 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.

Yield: approximately 12 (4-ounce) servings

• 24 ounces fresh squeezed lemon juice (approximately 20 lemons)
• 16 ounces Kettle One Citron
• 6 ounces Licor 43
• 8 ounces water
• 1 bunch fresh thyme
• simple syrup to taste (see recipe below)

Place 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.

After two days, add simple syrup to taste, but slightly less sweet than you'd like. Reseal and refrigerate another day.

On 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.

Simple Syrup

• 1 cup water
• 1 cup sugar

Combine 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.

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