VSOP Lemon Derby Cocktail - Kathy Casey's Liquid Kitchen - Small Screen

Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site! This light and refreshing cocktail is perfect for the summer. A honey lemon foam adds eye and mouth appeal. Watch this video on Small Screen: http://www.smallscreennetwork.com/video/727/liquid_kitchen_vsop_lemon_derby/ Recipe: Cocktail 3 large sprigs of mint 1 oz Rémy Martin VSOP Cognac 1/2 oz vodka 3/4 oz fresh lemon juice 3/4 oz simple syrup 1 oz soda water Honey-Lemon Foam Makes enough to fill one iSi canister -- about 15 -- 20 servings 2 sheets gelatin (gold or bronze strength) 4 fl oz local honey 2 fl oz lemon juice 6 fl oz hot water 4 fl oz pasteurized egg whites Instructions: Cocktail Tear mint and add to mixing glass, (muddle if desired). Measure VSOP, vodka, simple syrup and lemon juice. Fill with ice. Cap and shake vigorously. Strain into a Collins glass filled with fresh ice. Add a splash of soda or sparkling water. Stir and garnish. If topping with honey lemon foam, leave about 1/2 inch to swirl the top with foam. Honey-Lemon Foam Place gelatin sheets in a bowl of ice water and "bloom" (soak till soft) for about 10 minutes. Combine the honey, lemon juice and hot water. Stir till honey is incorporated. Strain into a small saucepan. Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid. Heat over medium-high heat just until gelatin is dissolved - stirring- Immediately remove the saucepan from the heat. Do not boil. Let cool about 10 minutes -- or until room temperature. Place egg whites in a bowl -- whisk them lightly to break up, then whisk in the cooled mixture till incorporated. Pour mixture into iSi Whip canister. Charge with 2 -- cream (N2O) charger cartridges -- and IMMEDIATELY SHAKE WELL - and refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail. Store in refrigerator for up to 7 days.