As I mentioned last week, the Meyer Lemon Drop was a big hit with my husband, but didn’t quite rock my world the way I expected. I enjoyed the smoothness, but (crazy sour-mouth that I am) I sort of missed the tart sour bite of a regular Lemon Drop.
That led me to wonder: what could the smooth, sweet Meyer lemon do for a cocktail that I normally don’t enjoy?
Enter the Meyer Lemon Whiskey Sour.
A few months ago I tried to come up with a Whiskey Sour recipe for this blog. It was a vodka-gimlet-level fail. My attempts ranged in quality from “this tastes of hatred and despair” to “eh, it’s not terrible but I’d rather be drinking a Whiskey Smash.” Not exactly the kind of reaction that inspires enthusiastic blogging. My major problem was that every. single. recipe I tried was way too sour. I tried amping up the simple syrup but all I achieved was something that tasted like an alcoholic Sour Patch Kid. Could the Meyer Lemon be the solution?
Yes. Yes, it could.
The Meyer lemon elevates this much-maligned cocktail to something sophisticated. It’s subtle, smooth, slightly tart, and thoroughly delicious. I think it is worth making a lemon syrup for this cocktail for that extra bite of lemon juice, but regular simple syrup will do just fine if you don’t feel like zesting a lemon today.
Meyer Lemon Whiskey Sour
1.5 oz bourbon
1 oz fresh-squeezed Meyer lemon juice
0.25 oz lemon syrup
1 Luxardo or other maraschino cherry (optional)
Combine liquid ingredients in an ice-filled cocktail shaker. Strain into a martini glass. Garnish with a maraschino cherry if desired.