Meyer Lemon Drop Cocktails
by Nancy Oakes
This recipe can be easily doubled to make two cocktails at a time. If you can’t find Meyer lemons, use regular lemons, but you may need to add more simple syrup. For the perfect balance between simplicity and visual appeal, add a lemon twist.
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Serves One.
1 Tbs. superfine sugar
1/2 small Meyer Lemon; plus 1 lemon twist for garnish
4 crushed fresh mint leaves, preferably spearmint
2 fl. oz. (1/4 cup) Absolut Citron, chilled
2 fl. oz. (1/4 cup) fresh Meyer lemon juice
1 fl. oz. (2 Tbs.) simple syrup (to make your own, see below)
Pour the sugar into a small, wide dish. Wet the rim of a chilled martini glass with the lemon half. Dip the rim into the sugar, margarita-style. With a muddler or the bottom of a wooden spoon, crush the mint leaves in a chilled cocktail shaker. Add the Citron, lemon juice and syrup. Fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake for 7 to 10 seconds and then strain into the prepared glass. Garnish with the lemon twist.
Simple syrup: In a small saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Let cool completely before using. Makes 1-1/2 cups.
photo: Scott Phillips
From Fine Cooking 102
, pp. Web Extra
October 29, 2009
