A simple Meyer lemon syrup goes the distance in sweet or savory cocktails.
2 TBS 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)
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
Spoon the preserved lemon paste 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 organic Meyer lemon in the syrup and if you want more, return solids to the syrup.
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.
Prefer savory? Swap sugar and thyme for our Bay Leaf Black Pepper or Cumin Garlic paste and fresh herbs of your choosing - both add a jolt of flavor to savory cocktails such as a Bloody Mary.
Adapted from the recipe, "Meyer Lemon Squeeze," from The Washington Post, January 17, 2020, from Spirits columnist M. Carrie Allan.