Coinneach MacLeod became a food celebrity as The Hebridean Baker, mixing Scottish recipes, music, kilts and folklore from the Outer Hebrides on social media. He is author of “The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands.”
Of his cocktail recipe he writes: “The lemon curd adds creaminess to this sweet and tangy gin cocktail. This is so easy to assemble and will be a perfect accompaniment to an afternoon tea or as a welcome drink for friends coming round for a cèilidh.”
Lemon Curd Cocktail
By Coinneach MacLeod
90 ml (1/3 cup + 1 tablespoon) gin
60 ml (¼ cup) freshly squeezed lemon juice
20 ml (1 tablespoon) sugar syrup
2 teaspoons lemon curd
Lemon rind, to serve
- To make the sugar syrup, add 200 g (7 oz) of caster sugar and 100 ml (1/3 cup + 2 tablespoons) of water into a saucepan and simmer over a low heat until the sugar has dissolved. Cool completely. You can store it in the fridge for up to a month.
- Into a cocktail shaker add the gin, lemon juice, sugar syrup and lemon curd.
- Shake to combine, then add a handful of ice and shake again.
- Serve in chilled martini glasses with a lemon rind spiral.
To watch The Hebridean Baker prepare a Lemon Curd Cocktail click on the video player below:
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Check out the “Sunday Morning” 2022 Food Issue Recipe Index for more menu suggestions, from all of the chefs, cookbook authors, flood writers and restaurateurs featured on our program.