It’s only a few days before Thanksgiving and I’m sure you’re either…
a) trying to finish up your work and get out of the office early
b) wrangling your luggage, children and maybe even pets to get on a jam-packed flight
c) preparing a meal for what seems like a small army of friends and family
So, I’ll keep this short and remind you to take a breath and chill, if only for a second.
Sometimes, I feel the holidays are so hectic (even if you stay local, don’t cook and aren’t hosting) that we never actually get to embrace what this season is really about - love, unity and gratefulness. Remember that even if the turkey is burnt, the gravy lumpy and the traffic insane, these aren’t the things that matter.
Now, let’s talk about this Meyer Lemon & Rosemary Bourbon Cocktail which will be sure to get you into the holiday spirit. Meyer lemons, which have a peak season from November to March, are just starting to appear and give this cocktail a tart but still sweet taste. This beautiful citrus fruit is a cross between a standard lemon and mandarin the combination of which produces a less acidic taste.
A hint of maple and rosemary blended together in a simple syrup also lends a bit of holiday flavor. Did you know that historically rosemary is known as a symbol for both beginnings and endings which is why it was often used in wedding ceremonies and funerals. It’s one of my favorite herbs and I love incorporating it especially this time of year.
And if you can’t find Meyer lemons at the store, don’t fret! You can still use regular lemon juice and adjust the sweetness accordingly by adding a little bit more of the simple syrup.
Meyer Lemon & Rosemary Bourbon Cocktail
Makes: 1 Cocktail
Time: 5 Minutes
2 ounces bourbon
1 1/2 ounces Meyer lemon juice
3/4 ounces maple rosemary simple syrup (see recipe below)
Ice (preferably one large cube)
Rosemary sprig, for garnish (optional)
1. In a lowball glass, add the maple rosemary simple syrup and Meyer lemon juice. Place the ice cube in the glass, filling only half way if using small cubes.
2. Pour the bourbon over the ice and stir gently with a cocktail spoon.
3. Garnish with rosemary sprig, if desired.
Maple Rosemary Simple Syrup
Time: 10 Minutes
1/2 cup maple syrup
1/2 cup water
3 large rosemary sprigs
1. Place the maple syrup, water and rosemary in a medium saucepan over medium low heat.
2. Let cook at a low simmer for 10-15 minutes or until slightly reduced. Turn the heat off and let sit to steep for 15 minutes.
3. Strain the mixture through a fine mesh sieve into a bowl, pressing on the rosemary to release more of the oils and flavor. Discard rosemary sprigs and leaves.
4. Let cool fully before using. Store leftovers in the fridge in an airtight container for up to 1 month.