Sparks from the Kitchen

After making the Meyer Lemon Pound Cake I had 2 lemons left over that I just had to use.  So why not make cocktails?!!?  I googled and looked and looked some more and I came across a Meyer Lemon Whiskey Sour (here) which sounded perfect. After quite a few sips I realized that I really didn’t like Whiskey so I opted to sub the Whiskey for Vodka instead. That was much more me. Both really are delicious I just wasn’t a fan of the Whiskey flavor. If you are then you’ll love it.  

I don’t make cocktails often, I usually just open a bottle of wine (I prefer reds) or a beer  (we usually have Peroni and/or Corona in the fridge).   I read and reread the directions and then poof-I had a cocktail. Since I’m a girl I wanted a pretty glass too but since I don’t really have pretty cocktail glasses I used an ice cream bowl that Husband’s Grandmother had for many years. Cute huh?

I don’t know what to call the cocktail that I made with the Vodka so I’ll just call it Lemony.

Lemony

Ingredients:

• 1 oz Vokda
• 1 oz flavored simple syrup (recipe here)
• 1 oz freshly squeezed  Meyer Lemon juice
• flavored sugar for rimming the glass (recipe here)

Instructions:

• Rub the lemon that you squeezed and zested around the rim of the glass.
• Dip and roll rim of glass into prepared sugar.
• Add the first 3 ingredients together in a cocktail shaker over ice, shake vigorously and pour into the prepared glass.
• Enjoy 🙂

After making the Meyer Lemon Pound Cake I had 2 lemons left over that I just had to use.  So why not make cocktails?!!?  I googled and looked and looked some more and I came across a Meyer Lemon Whiskey Sour which sounded perfect. After quite a few sips I realized that I really didn’t like Whiskey so I opted to sub the Whiskey for Vodka instead. That was much more me. Both really are delicious I just wasn’t a fan of the Whiskey flavor. If you are then you’ll love it.   Here’s the Vodka Lemony recipe.

Meyer Lemon Whiskey Sour
makes one cocktail

1 1/2 ounces whiskey (rye or bourbon)
1 ounce freshly squeezed Meyer lemon juice
1/4 to 1/2 ounce simple syrup, according to taste (recipe here )

Sugar for rimming the glass (optional but recipe here)

Place all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass.

Adapted From www.thekitchn.com Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.