Arturo Bandini Recipe
luxardo prugna, zuidam cassis liquer, lbv port, dried currents, lemon, meringue
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Ingredients
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Liquors
Fruits and Sweets
Method
Preparation
- 1
Prepare the Citrus
Zest and juice the lemon. Set aside for later use.
- 2
Mix the Liquors
In a cocktail shaker, combine Luxardo Prugna, Zuidam Cassis Liqueur, and LBV Port with ice. Shake well until chilled.
- 3
Prepare the Currants
Soak the dried currants in warm water for about 10 minutes, then drain and set aside.
- 4
Combine Ingredients
In a serving glass, layer the soaked currants, then pour the mixed liquors over them. Add the lemon juice and zest on top.
- 5
Top with Meringue
Spoon the meringue on top of the mixture, creating a fluffy layer. Optionally, use a kitchen torch to lightly toast the meringue.
