What to do with all these meyer lemons?
first of all, i'm new to the board so hello.
that aside, it's that time of year again, meyer lemon time! so, what are you all doing with them? so far i've tried this:
Meyer 'Ti Punch
2 oz rhum agricole (also tried with barbancourt)
0.5 oz fresh squeezed meyer lemon juice
Cane syrup to taste
preferred the agricole version (de paz).
Meyer's Last Word (basically a last word subbing the meyer lemon for lime juice)
0.75 oz gin
0.75 oz green chartruese
0.75 oz maraschino
0.75 fresh squeezed meyer lemon juice
this went surprisingly well. somewhat removed the bite and mellowed it out a bit for for me. very pleasing color too.
clearly im just subbing in for limes where i think it might work. has anyone else tried anything, or gone so far as to actually get creative?
2 oz tequila
.5 oz key lime juice
.5 oz Meyer lemon juice (or as they're known in Texas: Valley lemons)
.5 oz Grand Marnier
.5 oz agave nectar
.5 oz cucumber juice
4-5 dashes Bar Keep Lavender Spice bitters
Shake. Serve up. Garnish with lime twist or wheel. Powdered salt rim optional.
My personal recipe. Try it out. Holler and tell me what you think. If nothing else, it's a reason to pick up a bottle of lavender bitters (one can never have too many bottles).
There's no such thing as too many fragrant items. When balanced properly, it brings a welcome complexity to a classic drink.
Anyway, if those Chatreusian monks can put 130 herbal extracts in their liqueur, then little ole rmb204 can mix four different things into his margarita.
Take the recipe for a spin. Let me know what can be balanced better. I'm open to suggestions and always welcome a chance to fine tune the recipe.
haha, i forgot that i posted this (or even that i'd joined this site). then found a bunch of emails in the address i dont use except to join these sorts of sites and someone made something! and i learned to call them valley lemons in texas.
anyway, following suit i made a margarita and it worked pretty well. frankly, i did not have the wherewithal to get cucumber juice and lavender bitters involved. and i used cointreau instead of grand marnier. despite all this straying from the recipe i would say a margairta with meyer (valley lemons is a winner).
also made a super sweet one subbing in some pineapple infused pisco i had sitting around for the tequila. I dont know why i thought that would work (it didnt). I found it a bit too sweet and lacking that grit from the tequila that really centers the margarita.
I don't mind Jim Beam at all. I was offered it when a little evening meeting ran out of Scotch. The Jack-n-Coke contingent looked down on it as if it were Thunderbird or something. Plus in a handle, it's incredibly affordable.
The last time I mixed with Meyer lemon, I found it so un-tart that it was more like a sub for orange juice + lemon juice, rather than lemon alone. Adjusting the sugar is definitely needed. I wish they weren't so spendy.
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There is a lot of good info here already but here are my 2.5 cents.
My parents have a Meyer Lemon Tree in what we affectionately call the "orchard." It has four trees. But Southern California is magical in terms of weather and we get lemons, limes and oragnes of exceptional quality.
The thing I find with our Meyer's is that they are fiercely aromatic but lack some of the acidity I want in certain lemony applications. This applies to both cocktails and food.
So we have a tree, but these puppies ain't cheap (heck, any citrus ain't cheap these days) so I can basically get all I want. And while I am a fan of generally using better ingredients rather than worse ones, being more expensive isn't always better depending on the situation. See: Kosher Salt vs. Sal de Mer.
I know by the time/date stamps your lemons are all gone by now either from use or otherwise but I like a gin and tonic with meyer lemon instead of lime. The various botannicals seem to work well with each other. Now some of you are going to ask about which gin...it changes for me and I like them all with the lemon rather than the lime. If store bought generic lemons are around, I still go with lime simply for the aromatics.
you make a good point about the acidity and that really focuses the point of the thread for me. i'm looking for applications that play on this fact. for example the last word can be a bit bitter sometimes and i found the meyer lemons worked well there. maybe its a drink that usually involves lime and simple syrup that benefits from a meyer lemon substitution.
Make some limoncello. A liquer made from just removing the very outside of the peels of around twenty lemons. Make a simple syrup and combine with Ever Clear. Let it sit for a month. You will certainly enjoy this. We have a exceptional meyer lemon tree over fifty years old. It's real easy to make. Check the many recipes on the web.Especially the Italian ones.
For Valentine's Day I made something like this because I was cleaning out the fruit drawer:
Squeeze 2 Meyer Lemons
Squeeze 3 Clementines
1 oz. Grand Marnier
4 oz. Old Overholt Rye Whiskey
Shake well with ice, strain and serve in a cocktail glass. It had a nice complexity that we enjoyed.