Simple Syrup

Meyers are sweeter and less tart than Eureka or Lisbon lemons, making them perfect for sweet or sour cocktails. 

Need

Syrup

2 TBS If & When Preserved Meyer Lemon Paste (use the Moroccan blend for a sweet syrup)

1 cup granulated sugar

1 cup water

1 tsp dried thyme

1 dash essence of bergamot (optional) 

Drink

Ice cubes

1-2 ounces Meyer Lemon Syrup, or to taste

2-4 ounces nonalcoholic spirit or club soda 

3 ounces dry vermouth (optional)

Fresh thyme sprigs 

Do

Syrup

Spoon If & When into a saucepan, then add sugar, water and thyme. Cook over low heat, stirring with a wooden spoon to dissolve the sugar.

Add bergamot essence (if using).

Bring to a boil for 30 seconds, then reduce heat to low and let simmer 10 to 20 minutes. Let the syrup cool completely, then strain and set aside the solids.

You should still have confetti-like pieces of Meyer lemon in the syrup and if you want more, return solids to the syrup.

Cocktail

Fill a rocks glass with ice. Add the syrup, nonalcoholic spirit or club soda and stir to combine.

If using vermouth, fill a rocks glass with ice, add the syrup and vermouth (omit the nonalcoholic spirit), then top with soda water.

Garnish with thyme and serve. 

 

Adapted from the recipe, "Meyer Lemon Squeeze," from The Washington Post, January 17, 2020, from Spirits columnist M. Carrie Allan.