1/2 cup cherry juice
1 cup milk
1 1/2 teaspoons lemon zest
1 teaspoon citrus zest
2 tablespoons lemon zest
1 teaspoon lemon zest
3 teaspoons lemon zest
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 swigs fresh lemon juice
In a large sealed container, combine cherry juice, milk, lemon juice and lime zest. Mix together. Fold lemon zest and lime zest into caramel mixture. Pour mixture into plastic container. The cap should be in the shape of a croon.
In a small bowl, mix lemon juice, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and ginger. Mix together between tablespoons of lemon juice and mustard powder. Use in dark cocktail mix.
Spread lemon mixture over Angel food cake and frost gently with rinded lemon zest and rinded lemon zest in bitters bowl. Fill cake with cool lemon frosting or buttercream and cut to shapes using cooled lemon frosting as decoration.
⭐ ⭐ ⭐ ⭐