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The Cocktail Lab

Tony Conigliaro

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Broiled Lemon Juice

Yield: 100 ml (31/2 oz)
1. Chop the lemons in half and broil at medium heat until
golden brown.
2. Juice the broiled lemons.
3. Strain using a Superbag.
4. Homogenize in four 25-second bursts.

The Cocktail Lab |

164

Ingredients
5 Sicilian lemons
Equipment
Knife
Chopping board
Broiler
Juicer
100-micron Superbag
Homogeniser

Clear Lemon
Yield: 300 ml (10 oz)

| Tony Conigliaro

1. Heat 125 ml (41/4 oz) of the lemon juice with the agaragar in a pan on the induction heater at 95C (203F).
2. Stir until the agar-agar dissolves.
3. Take off the heat, add the remaining 250 ml (81/2 oz) of
lemon juice, and whisk together.
4. Seal the juice in a vacuum bag and place in the freezer
overnight.
5. Once frozen, remove from the freezer and place the block
of frozen juice in a funnel lined with a coffee filter and allow
to defrost in a jug. The clear juice will drip through as the
block melts.
6. Strain with a Superbag.

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Ingredients
375 ml (123/4 oz) fresh
lemon juice
0.7 g agar-agar
Equipment
Measuring pitcher
Small scales
Pan
Induction heater
Whisk
Vacuum machine
and bag
Funnel
Coffee filter
Jug
100-micron Superbag

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Sweet Broiled Lemon Margarita

This simple twist on a classic margarita is the brainchild
of my first foray into observing the cooking techniques of
chefs. Broiling the lemon relieves the fruit of its acid bite
by caramelizing the fructose and killing its vitamin C.
The flavor of the lemon after juicing takes on a delicious,
deep, sultry caramel note that makes it a perfect match for
the caramel and toffee notes found in a reposado tequila.
I like to use a dry triple sec, such as Merlet, to balance
the sweetness of the broiled lemon with a dry finish. This
version of the margarita has an incredibly smooth and soft
finish, making it hard to have only one!

1998

Ingredients
50 ml (11/2 oz) reposado
tequila
25 ml (3/4 oz) broiled
lemon juice (page 164)
20 ml (2/3 oz) triple sec
Sugar, for the rim

The Cocktail Lab |

1. Combine all the ingredients except the sugar in a cocktail

tin and shake over cubed ice.
2. Fine strain and pour into a chilled coupette with a half
sugar rim.

50
| Tony Conigliaro
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Sweet Broiled Lemon Margarita

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For my mentors Richard Dick Bradsell, Rainer ja ja Becker for believing in me,
and my dear friend Audrey smell this Saunders, for all the incredible walks and talks.
And for Ria my Lighting Bolt Soler, well, for being the lighting bolt.
Last but not least, Gemma youre driving me mad Reeves, without whom
this book would not be possible.

Copyright 2012, 2013 by Tony Conigliaro

Photographs copyright 2012 by Ebury Press
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing
Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of
Random House, Inc.
Originally published in slightly different form in Great Britain as Drinks: Unravelling the
Mysteries of Flavour and Aroma in Drink by Ebury Press, an imprint of Ebury Publishing, a
Random House Group Company, London, in 2012
Library of Congress Cataloging-in-Publication Data is on file with the publisher.
Hardcover ISBN: 978-1-60774-567-9
eBook ISBN: 978-1-60774-568-6
Printed in China
Design by Allies Design
Photography by Addie Chinn
Illustrations by Juri Nishi
10 9 8 7 6 5 4 3 2 1
First American Edition

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