A TOAST TO DAFFY

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.

Screen Shot 2016-03-26 at 2.51.26 PM“I DREAM OF IDA”

– 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.

Dre’s Limoncello

– 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.

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