february 20, 2019
Strolling the market aisles, there it is. That unmistakable perfume of Meyer lemons. A cross between lemons and mandarin oranges, these beauties are both tart and sweet, adding depth to any recipe calling for either lemons or oranges. They have a short season, and that’s a good thing, for prolonged exposure means wearying of their charms and taking them for granted.
For this Meyer lemon whiskey cocktail, I’m relying on the citrus tartness to counter the sweetness of Marsala wine, and hoping the inherent sweetness means only a hint of agave syrup is necessary to make this a good sipper. The smokiness of Jack Daniel’s Tennessee Whiskey plays second fiddle to the citrus, in my opinion, but I can see using a good mezcal or tequila if that’s what lives in your cabinet.
Readers of this blog will note one cocktail recipe per season, with citrus being the natural seasonal star of winter. Last winter blood orange was queen, and a couple of years ago Meyer Lemon Mezcal Cocktail graced these pages. I do branch out from time to time, but I must admit my favorite cocktail combination is smoky-tart-herbal. Overly sweet cocktails are not my thing, but I do recognize that many folks prefer sweetness in their libations—feel free to up the agave in this drink to make your tastebuds happy.
Great nibbling partners with this cocktail would be Smoky Rosemary Roasted Pecans or Pimento Cheese Stuffed Dates.
The recipe makes enough for one cocktail and can be made in larger volumes; a great make ahead tip is to keep the mix in the freezer for an easy pour over ice when guests arrive.
Soon you’ll be leaving, dear Meyer lemon, but I can always dream of your return next winter.
Meyer Lemon Whiskey Cocktail
recipe by Michele Humlan, The Good Eats Company
makes one cocktail – may be made in larger volumes
ingredients
2 ounces whiskey – I like Jack Daniel’s Tennessee Whiskey
1 ounce dry Marsala wine
1 ounce fresh Meyer lemon juice
1 teaspoon agave syrup
optional garnish : Meyer lemon zest
directions
- In clean jar or small bowl, mix all ingredients together, stirring well to dissolve agave syrup, and either shake with ice and serve straight up, or chill the mix for serving later on the rocks (less melting of ice if cocktail mix is nice and cold).
- Garnish if desired with Meyer lemon zest.
I didn’t have any Jack so I used Jamieson’s Irish Black Barrel. I didn’t have any Agave Syrup, so I used Cointreau to compliment the citrus. In all, it turned out to be very tasty.
Norm, the mark of a competent chef (or mixologist, in this case) is the ability to improvise. Well done!