Written By: Nantucket Magazine | Photography By: Kit Noble
Clinton Terry is a classically trained chef who turned his culinary skills toward becoming a mixology master on Nantucket. In celebration of spring, Terry mixed us up something special for the Daffodil Festival picnic. Enjoy more of Clinton Terry’s creations at The Nautilus.
– 2 oz. Dre’s Meyer Limoncello
– 1 Meyer lemon wedge
– Hearty dash of lemon bitters
– 4 oz. Veuve Clicquot
– 1 Meyer lemon twist
Combine the Limoncello, bitters and squeezed lemon wedge in a mixing glass. Top with ice and stire until chilled. Strain into chilled glass. Top with champagne. Garnish with the lemon twist.
– 4 oz. Everclear or high proof clear spirit (the higher the alcohol percentage the better)
– 1 medium-sized Meyer lemon
– 1 large mason jar
– 1 square cheesecloth
Pour the alcohol in the bottom of the mason jar. Suspend the lemon in the cheesecloth, leaving a little space. Cover and let sit for sixty days. Discard the lemon, strain.
This recipe originally appeared in the May 2014 issue of N Magazine.