So I thought I’d come up with a few seasonally appropriate posts that will hopefully help you use up what citrus fruits you have laying around. The first of which is a pretty simple Meyer Lemon simple syrup to which I’m adding rosemary (another plant that no matter how much I cut it back, my entire front yard is crawling with it). And then I’ll make a drink with it for you. Because I’m a nice host.
Let’s get to it.
1 cup sugar
1 cup water
1 oz. freshly squeezed Meyer lemon juice
zest from 2 Meyer lemons
1 sprig of rosemary (about 6″ in length)
Combine sugar and water in a sauce pan over medium heat until sugar has dissolved. Take off from the heat, add juice, zest and rosemary. Cover and let sit for 20 minutes. Strain out solids and let sit in a container (I used a bowl) until cool. Bottle. This will keep for a few weeks in the fridge. Add 1 oz. of vodka and it will keep for months in the fridge.
This syrup is so fragrant and I attribute the combination of zest and juice. The rosemary is subtle but noticeable. Together it’s a sweet and woodsy potion. Don’t want to use it in cocktails? Sweeten your tea with this and you’ll get a similar magic in your cup.
Now let’s make you a drink.
I’m keeping this simple so that the flavor of the syrup will shine through, but not so simple you can say I’m phoning it in. Ginger is a great pair for the flavors of the Meyer lemon, which is sweeter and a less acidic lemony lemon, and the earthiness of the rosemary.
1-1/2 oz. Broker’s Gin
3/4 oz. Meyer lemon rosemary syrup
4-6 oz. Ginger Beer
sprig of rosemary for garnish
The result is light and refreshing, which I find I want more lately than my usual heavy whiskey. The cocktail is not too sweet, but the syrup does cut through the sharp bite of the ginger beer.
I have a couple more of these citrus posts ready to roll out this week, so please check back!