This cocktail is great for winter--it’s citrus season! The Meyer lemon is sweeter and more herbal than its common cousin, and can be found in specialty supermarkets. Look for dark yellow fruit that is heavy for its size. The lemon syrup is a great mixer with gin, vodka or prosecco, or spooned over plain yogurt. The cocktail recipe can be made in a martini glass as we have it here, or can be served as a punch or mixed with seltzer and ice for a high ball. You can also make it a day ahead (without the seltzer), and keep it in a pitcher in the fridge until the festivities begin.
- 2tablespoons finely grated Meyer lemon zest
- 1⁄2cup cane sugar
- 1⁄2teaspoon fine sea salt
- 1cup freshly squeezed Meyer lemon juice
- 1cup gin
- 1tablespoon dry curaçao or orange flavored liquer such as triple sec
- 1whole Meyer lemon for garnishing
- Chill six martini glasses in the freezer. Simmer the zest, sugar, salt, and 1⁄4 cup water together over medium heat, stirring occasionally until the sugar is dissolved, about five minutes. Cool to room temperature, stir in juice and strain. 2
- Pull a twirl of zest from the whole Meyer lemon with a vegetable peeler. Wipe the inside of each glass with the yellow side of zest, so the each glass gets a little lemon oil on the inside of it. Add gin and curaçao, stir to combine. Shake in a cocktail strainer filled with ice. Shake vigorously until your hand is numb and starts to stick to the shaker. Strain into chilled cocktail glasses.