When life (Costco) gives you Meyer lemons, make margaritas…
- 1 1/2 cups Meyer lemon tequila (see recipe below. But I don’t have four days; I used just plain old tequila)
- 1 cup fresh Meyer lemon juice (4 to 5 lemons)
- 3/4 cup triple sec
- 1/2 cup Meyer lemon simple syrup (see recipe below)
- 6 cups ice cubes
- 8 lemon twists, to garnish
Start to finish: 2 hours (10 minutes active)
In a pitcher, combine the tequila, lemon juice, triple sec and simple syrup. Cover and refrigerate until chilled, about 2 hours.
When ready to serve, fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake, strain into two 6-ounce martini glasses and garnish each with a twist. Repeat for the remaining margaritas.
MEYER LEMON INFUSED TEQUILA
Start to finish: 4 days (10 minutes active)
Makes one 750-milliliter bottle
- 8 Meyer lemons
- 750-milliliter bottle 100 percent blue agave blanco tequila
Using a vegetable peeler, remove the zest (colored layer of skin only) from the lemons in large strips. Place the zest in a large glass jar, then add the tequila and cover tightly. Let stand for 4 days to allow the flavors to blend, tipping the jar back and forth a couple times a day.
Strain out the zest, and the tequila is ready to use. Stored in a glass container or its original bottle, it will keep its vibrant color for 1 to 2 months.
MEYER LEMON SIMPLE SYRUP
Start to finish: 15 minutes
Makes 1 cup
- 2 Meyer lemons
- 1 cup sugar
- 1/2 cup water
Use a vegetable peeler to remove the zest (colored layer of skin only) from the lemons in large strips.
In a small saucepan over medium heat, combine the zest, sugar and water, stirring until the sugar is dissolved. Let the mixture reach a boil, then reduce the heat to low and simmer for 2 minutes. Remove from the heat and set aside to cool. Strain out and discard the zest. Cover and refrigerate until needed. Keeps for several weeks.
Source: Rick Bayless and Deann Groen Bayless’ ”Frontera: Margaritas, Guacamoles and Snacks,” W. W. Norton & Company, 2012