Meyer lemons are one of my favorite seasonal ingredients to work with this time of year. Not only are they great for adding a bright burst of citrus to a drink, they also make for a lovely infused tequila. Which, of course, is the base of this meyer lemon tequila cocktail.
Added to the mix is also a little bit of homemade ginger honey syrup (also found in the pear bourbon cocktail) and a dash of cinnamon tincture (homemade as well). Now, I know this sounds like a lot of work to prepare for this meyer lemon tequila cocktail, but it’s really not. Especially since each of the ingredients make enough to use in more than one cocktail.
The egg white in there adds wonderful texture to the drink and also serves as the perfect base for some freshly grated nutmeg. Everything together makes it a great winter cocktail.
- 1 egg white
- 2 ounces meyer lemon infused tequila
- ¾ ounce ginger honey syrup*
- ½ ounce fresh squeezed lime juice
- 1 dash cinnamon tincture** (Fee Brother's Whiskey Barrel-Aged Bitters or Old Fashion Bitters can be used instead)
- Fresh ground nutmeg for garnish
- Add all ingredients except garnish to a cocktail shaker and dry shake.
- Open shaker, fill with ice and shake again.
- Double strain into a chilled coupe glass.
- Garnish with freshly grated nutmeg.
- *To make the ginger honey syrup:
- Combine ½ cup honey, ⅓ cup water, ¼ vanilla bean sliced open, 1 orange peel and 1 tablespoon grated ginger in a small saucepan. Heat on medium low heat, stirring to dissolve the honey. Let simmer 15 minutes, remove from heat, let cool and strain into a glass bottle. Store in the refrigerator until ready to use.
- **To make cinnamon tincture:
- Crush 2 cinnamon sticks, add to a mason jar and fill with 1 cup neutral grain spirit (I used Everclear). Let sit for 7 days, giving it a little shake each day. Strain and store in a glass bottle until ready to use.
Want more? Subscribe to our newsletter and you’ll get the latest buzz delivered directly to your inbox!