Combine the amaretto and vanilla segments in an airtight container. Shake hard for 10 seconds to release some of the seeds from the pods. Let sit in a cool, dark place for 5 days. Taste test and leave for another day or two if you want an even stronger flavor. When ready, strain pods from the amaretto leaving seeds behind in the liquid. Infusion will keep for 1 year stored in a cool, dark place.
In a whip cream canister, add water, egg whites, simple syrup and lemon extract. Seal and charge with one N2O charger. Shake hard and charge with a second charger. Shake again and chill for at least an hour before using.
In a shaker 2/3 filled with ice, add the vanilla-infused amaretto and lemon juice. Shake for 20 seconds and strain into a chilled cocktail coupe. Top with about 1/2-inch of the lemon foam. Garnish with the lemon peel.
Combine the amaretto and vanilla segments in an airtight container. Shake hard for 10 seconds to release some of the seeds from the pods. Let sit in a cool, dark place for 5 days. Taste test and leave for another day or two if you want an even stronger flavor. When ready, strain pods from the amaretto leaving seeds behind in the liquid. Infusion will keep for 1 year stored in a cool, dark place.
In a whip cream canister, add water, egg whites, simple syrup and lemon extract. Seal and charge with one N2O charger. Shake hard and charge with a second charger. Shake again and chill for at least an hour before using.
In a shaker 2/3 filled with ice, add the vanilla-infused amaretto and lemon juice. Shake for 20 seconds and strain into a chilled cocktail coupe. Top with about 1-centimeter of the lemon foam. Garnish with the lemon peel.
Madagascar Bourbon Vanilla Beans
Pure Lemon Extract
