Lemon-Spice Custard Cookie
presented by Catoctin Creek
Ingredients:
1 3/4 oz Hot Honey Rye
1/2 oz ginger liqueur or ginger syrup
3/4 oz lemon curd
1-2 dashes black walnut bitters
Garnish with lemon peel and dried ginger
Preparation:
Combine ingredients and shake. Strain into a coupe, and garnish with a lemon peel and dried ginger (if you have it). This would be delicious with gingerbread for contrast, or a citrus tart to amplify the citrus even more.
