I’m lucky enough to have a fruitful Meyer lemon tree in my front yard, so I often experiment with this sweeter, less acidic citrus in cocktails. This particular recipe was inspired by a Scott Beattie (Cyrus, Spoonbar) creation, the Meyer Beautiful. The brightness of the fresh Meyer lemon readily combines with the citrus undertones of the St. Germain elderflower liqueur. Add a little texture with a shaken egg white, and the result is a truly delicate, dessert-like libation.
- 1 1/2 oz citrus vodka (I like the Meyer Lemon Vodka from Charbay)
- 1/2 oz St. Germain elderflower liqueur
- 1 oz fresh-squeezed Meyer lemon juice
- 1/2 oz Meyer lemon peel syrup
- 1 egg white
- 1 dash orange bitters
Meyer Lemon Syrup:
- 1 Meyer lemon
- 1/2 cup granulated sugar
- 1/2 cup water
Start by making your Meyer lemon syrup. To do this, peel one whole Meyer lemon and cut into 1/2-inch strips.
Combine sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved and bring to a simmer. Add the Meyer lemon peel strips and let simmer for 2 minutes. Remove from heat and let syrup come to room temperature before removing lemon strips. This will give you more than a few cocktails worth of syrup, so be sure to store in your refrigerator for future happy hours.
Now for the cocktail. First add the egg white to mixing glass and shake for 10 seconds without ice or any other ingredients. This will help you to create a nice light foam. Once you’ve agitated the egg white, fill your mixing glass with ice and the remaining ingredients. Shake vigorously for a full 30 seconds (try to ignore the cold hands). Once shaken, double strain into a sour glass and garnish with fresh Meyer lemon zest.
(images by HonestlyYUM)