Limoncello Meringue

For the Honey Limoncello:

1. Preheat water bath to 140°F (60°C).
2. Wash and peel lemons, trimming off any of the white pith from the peels. Juice the lemons and reserve.
3. In a large sous vide pouch, combine the lemon peels with the rest of the ingredients. Chill liquid to 37°F (3°C) or colder, then seal the pouch.
4. Cook in water bath for 3 hours, gently shaking once or twice to make sure the sugar is evenly dissolved. Remove the pouch from the water and strain the limoncello, while still warm, through a coffee strainer.
5. Chill, then transfer to a bottle or lidded container. Makes two liters.

To Build:

Place all ingredients in a cocktail shaker and shake for about 20 seconds. Remove shaker lid and fill with ice, then cover and shake well for another 20 seconds. Strain into a chilled martini glass. Garnish the top of the drink with a few drops of bitters, running a toothpick through the drops to create a swirled effect.