Pomegranate Martini Recipe

YIELDS: 2 serving(s) PREP TIME: 15 mins TOTAL TIME: 25 mins

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INGREDIENTS: FOR SWISS MERINGUE 4 (large) egg whites 1 1/2 c. (300 g.) sugar 1/4 tsp. cream of tartar 1/4 tsp. kosher salt

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INGREDIENTS: FOR COCKTAIL 3 oz. vodka 2 oz. limoncello 1 oz. Cointreau or triple sec 1 oz. (2 tbsp.) fresh lemon juice 1 oz. simple syrup (no optional flavoring) Ice

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EQUIPMENT NEEDED: A kitchen torch

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Step 1: Cut the end of a piping bag (1/2" to 3/4"); insert your preferred piping tip (we used a large star tip). If you do not have a piping tip, cut a small opening by snipping off 1/2" of the bag's corner.

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Step 2: Cook the egg whites, sugar, cream of tartar, and salt in the big bowl of a stand mixer over a pan of barely simmering water (do not allow the bowl touch the water). Whisk continuously until the sugar dissolves and the mixture is warmed (an instant-read thermometer should register about 160°).

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Step 3: Secure the bowl to the stand mixer that has the whisk attachment attached. Beat on high speed for 5 to 6 minutes, or until soft peaks form—peaks that gently bend over instead of standing upright.

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Step 4: Transfer meringue to prepared bag with spatula. Twist bag shut, pressing meringue in direction of tip. Keep refrigerated until required for usage.

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DIRECTIONS FOR COCKTAILS:

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Step 2: Combine vodka, Cointreau, limoncello, lemon juice, and simple syrup in a cocktail shaker. Add ice to the shaker, cover it, and shake briskly for about 20 seconds, or until the exterior of the shaker is completely frozen.

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Step 3: Pour into cold glasses, leaving a small amount of space at the top. Pipe meringue on top of each drink in a circular motion. Have faith it will float!

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Step 4: Gently toast the meringue's top using a kitchen torch.

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