Coinneach MacLeod achieved social media fame as The Hebridean Baker by combining Scottish dishes, music, kilts, and folklore from the Outer Hebrides. He is the author of “The Hebridean Baker: Recipes and Wee Scottish Island Tales.”
He states the following about his drink recipe: “This sweet and sour gin cocktail is made creamier by the lemon curd. This is very simple to put up and will be a wonderful addition to an afternoon tea or as a welcome drink for guests attending a ceilidh.”
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.