Limoncello Meringue sous vide cocktail

May 7, 2020

Limoncello Meringue

BeginnerSous vide cocktail Beginner

Chickpea liquid—yes!—creates a luxurious (and vegan) meringue in this summer drink.



10 organic lemons
500 gm sugar
250 ml clover honey
1 liter vodka
750 ml water


45 ml sous-vide honey limoncello
45 ml vodka
30 ml fresh lemon juice
30 ml canned low-sodium chickpea liquid, strained
Angostora bitters



  1. Preheat water bath to 60°C.
  2. Wash and peel lemons, trimming off any of the white pith from the peels. Juice the lemons and reserve.
  3. In a large sous vide pouch, combine the lemon peels with the rest of the ingredients. Chill liquid to 3°C or colder, then seal the pouch.
  4. Cook in water bath for 3 hours, gently shaking once or twice to make sure the sugar is evenly dissolved. Remove the pouch from the water and strain the limoncello, while still warm, through a coffee strainer.
  5. Chill, then transfer to a bottle or lidded container. Makes two liters.


Place all ingredients in a cocktail shaker and shake for about 20 seconds. Remove shaker lid and fill with ice, then cover and shake well for another 20 seconds. Strain into a chilled martini glass. Garnish the top of the drink with a few drops of bitters, running a toothpick through the drops to create a swirled effect.