Creema di Leema Cocktail - Cook's Science

Ingredients

Lime-Strength Orange Juice

500 g	orange juice (about 8 oranges)
14 g	citric acid
7 g	malic acid
0.25 g	succinic acid (optional)

Creema di Leema

90 g	gin
60 g	heavy cream
45 g	simple syrup
30 g	egg white (1 large egg white)
1 g	pure vanilla extract
160 g	ice cubes
30 g	plus 30 g seltzer or club soda, divided

Hide Annotation

orange juice: We highly recommend using freshly squeezed orange juice here, not store-bought. It’s worth the extra effort.

Hide Annotation

citric acid: Citric acid is the primary acid in lemons and limes. You can sometimes find it in the spice section, labeled “sour salt,” or you can purchase it by clicking here.

Hide Annotation

malic acid: Malic acid is the acid that gives Granny Smith apples their distinctive tartness, and it’s also a component of lime juice. You can purchase it by clicking here.

Hide Annotation

succinic acid: A tiny amount of savory, tingly succinic acid is present in lime juice, so it helps when we want to simulate lime’s acidity accurately. Unfortunately, it can be hard to purchase in quantities of less than a kilogram. If you do track it down, make sure you get food-grade succinic acid.]

Hide Annotation

simple syrup: To make a batch of simple syrup, mix 180 g (¾ cup) sugar, 170 g (¾ cup) water, and 5 g (1 teaspoon) vodka (optional) and let sit at room temperature, stirring occasionally, until dissolved. There’s no need to heat the water unless you’re in a hurry. The vodka improves the syrup’s shelf life. Simple syrup can be refrigerated for several months.

Hide Annotation

egg white (1 large egg white): To use up the leftover egg yolks, try our recipes for Salt-Cured Egg Yolks, Soy Sauce-Cured Egg Yolks, Salted Bourbon Caramel-Cured Egg Yolks with Vanilla Ice Cream, or our Runny Egg Yolk Sauce.

Hide Annotation

pure vanilla extract: In uncooked applications we prefer the complex flavor of pure vanilla extract.

Lime-Strength Orange Juice

2 cups orange juice (about 8 oranges)

2 teaspoons citric acid

1½ teaspoons malic acid

0.25 gram succinic acid (optional)

Creema di Leema

3 fluid ounces (6 tablespoons) gin

2 fluid ounces (¼ cup) heavy cream

1½ fluid ounces (3 tablespoons) simple syrup

1 large egg white

¼ teaspoon pure vanilla extract

1 cup ice cubes

1 fluid ounce (2 tablespoons) plus 1 fluid ounce (2 tablespoons) seltzer or club soda, divided

Hide Annotation

orange juice: We highly recommend using freshly squeezed orange juice here, not store-bought. It’s worth the extra effort.

Hide Annotation

citric acid: Citric acid is the primary acid in lemons and limes. You can sometimes find it in the spice section, labeled “sour salt,” or you can purchase it by clicking here.

Hide Annotation

malic acid: Malic acid is the acid that gives Granny Smith apples their distinctive tartness, and it’s also a component of lime juice. You can purchase it by clicking here.

Hide Annotation

succinic acid: A tiny amount of savory, tingly succinic acid is present in lime juice, so it helps when we want to simulate lime’s acidity accurately. Unfortunately, it can be hard to purchase in quantities of less than a kilogram. If you do track it down, make sure you get food-grade succinic acid.]

Hide Annotation

simple syrup: To make a batch of simple syrup, mix 180 g (¾ cup) sugar, 170 g (¾ cup) water, and 5 g (1 teaspoon) vodka (optional) and let sit at room temperature, stirring occasionally, until dissolved. There’s no need to heat the water unless you’re in a hurry. The vodka improves the syrup’s shelf life. Simple syrup can be refrigerated for several months.

Hide Annotation

large egg white: To use up the leftover egg yolks, try our recipes for Salt-Cured Egg Yolks, Soy Sauce-Cured Egg Yolks, Salted Bourbon Caramel-Cured Egg Yolks with Vanilla Ice Cream, or our Runny Egg Yolk Sauce.

Hide Annotation

pure vanilla extract: In uncooked applications we prefer the complex flavor of pure vanilla extract.

Essential Equipment

Instructions

- 500 g orange juice (about 8 oranges)
- 14 g citric acid
- 7 g malic acid
- 0.25 g succinic acid (optional)
For the Lime-Strength Orange Juice: Stir orange juice, citric acid, malic acid, and succinic acid, if using, in pitcher or airtight container until acids are fully dissolved. Cover and refrigerate until ready to use. (Juice can be refrigerated for up to 3 days.)
- 90 g gin
- 60 g heavy cream
- 45 g simple syrup
- 30 g egg white (1 large egg white)
- 1 g pure vanilla extract
For the Creema di Leema: Stir gin, cream, simple syrup, egg white, and vanilla together in cocktail shaker.
- 60 g lime-strength orange juice
- 160 g ice cubes
Add orange juice to shaker. Close tightly and shake until frothy, at least 30 seconds. Add ice to shaker, close, and shake for 2 minutes.
- 30 g plus 30 g soda water, divided
Strain evenly into 2 large wine glasses. Add 30 grams soda water to each glass, and stir gently to combine. Serve immediately.

Instructions

Cook's Note: This recipe makes extra lime-strength orange juice, so you can easily shake up second and third rounds of this cocktail. If you don’t use it up all at once, the adjusted juice will keep well for three days in the refrigerator. While the incidence of salmonella in raw egg whites is low, if you are at all concerned, feel free to use pasteurized eggs. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you get to pick the one that works best for you. Cocktail recipes are classically presented in fluid ounces and measured with a jigger; in the traditional version of this recipe, we’ve listed liquid ingredients in both fluid ounces and tablespoon/teaspoon measurements.

Editor’s Note: We develop our recipes using gram measurements in order to be as precise as possible and then convert to U.S. volume and weight measurements for our readers’ convenience. There are times that we will call for combining two volume measurements to achieve the correct gram measurement.

- 2 cups orange juice (about 8 oranges)
- 2 teaspoons citric acid
- 1½ teaspoons malic acid
- 0.25 grams succinic acid (optional)
For the Lime-Strength Orange Juice: Stir orange juice, citric acid, malic acid, and succinic acid, if using, in pitcher or airtight container until acids are fully dissolved. Cover and refrigerate until ready to use. (Juice can be refrigerated for up to 3 days.)
- 3 fluid ounces (6 tablespoons) gin
- 2 fluid ounces (¼ cup) heavy cream
- 1½ fluid ounces (3 tablespoons) simple syrup
- 1 large egg white
- ¼ teaspoon pure vanilla extract
For the Creema di Leema: Stir gin, cream, simple syrup, egg white, and vanilla together in cocktail shaker.
- 2 fluid ounces (¼ cup) lime-strength orange juice
- 1 cup ice cubes
Add orange juice to shaker. Close tightly and shake until frothy, at least 30 seconds. Add ice to shaker, close, and shake for 2 minutes.
- 1 fluid ounce (2 tablespoons) plus 1 fluid ounce (2 tablespoons) soda water, divided
Strain evenly into 2 large wine glasses. Add 1 fluid ounce (2 tablespoons) soda water to each glass and stir gently to combine. Serve immediately.

Ingredients

Lime-Strength Orange Juice

Creema di Leema

Lime-Strength Orange Juice

Creema di Leema

Essential Equipment

Instructions

Instructions

Cook’s Science Newsletter

Welcome to the community!