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Once the turkeys were loaded in the oven and grill I created a few cocktails drawing on significant inspiration from
Artisanal Cocktails by Scott Beattie. For each cocktail I combined 3/4 oz. of juice freshly squeezed from a Meyer lemon, 1/2 oz. Meyer lemon infused simple syrup, and 2 oz. vodka. The mixture was shaken vigorously over ice and strained into a martini glass rimmed with granulated sugar mixed with lemon zest.
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For the final touch I added a homemade lemon foam produced in the
iSi whipper charged with nitrous oxide. The foam consisted of lemon juice, simple syrup, gelatin, and coconut milk.
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The cocktails (production and consumption) were enjoyed by all. Cheers!