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Meyer Lemon Gimlets

Meyer Lemon Gimlets

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This classy cocktail gets a makeover with seasonal Meyer lemons for a fun twist on a classic drink.MORE+LESS-


cup Chex Mix™ Muddy Buddies™ lemon meringue

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  • 1

    In a small saucepan set over low heat, squeeze the juice of one whole lemon into the pan. Stir in the sugar and continue stirring until the mixture comes to a boil. Remove from the heat and set aside to cool for a few minutes.

  • 2

    While the Meyer lemon syrup is cooling, crush the Muddy Buddies into fine crumbs using either a food processor or blender. Pour the crumbs onto a small plate.

  • 3

    Slice the second lemon in half. Set aside one half of the lemon. Using the other half, cut off a small slice and run it around the rim of the glass. Press the glass into the Muddy Buddies to coat the rim.

  • 4

    Add the vodka, Meyer lemon syrup, and the juice of half of the second lemon to a cocktail shaker or Mason jar, along with some ice. Close and shake to mix.

  • 5

    Strain into the prepared glass.

  • 6

    To garnish, use a pairing knife to slice a one-inch long strip of lemon peel from the remaining piece of lemon, being careful not to cut away too much of the bitter white pith. Tightly roll the peel up like a jelly roll, slice off the edges to neaten it up, and then twist into shape. Place on the edge of your glass.

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More About This Recipe

  • Sip on this citrusy, sweet drink and bask in its golden glow.

    Well, guys. It’s official.

    Spring has sprung. The birds are chirping and the bees are buzzing and I’m pushing my kids to play outside while I sip on citrusy little adult drinks. Ahhhh, life is good.

    Meyer lemons will only be in season for another month or two, so let’s all indulge in them as much as possible, shall we? They’re sweet and tart, just like the new Chex Mix Lemon Meringue flavored Muddy Buddies I spotted at my local store. Match made in heaven? I think yes.

    Also, hello! Have your Muddy Buddies and drink them, too. That’s a new saying I just made up. It’s going to be huge.

    Let’s make ourselves a Meyer Lemon Gimlet, shall we? And don’t worry if you don’t have gin. I’m a vodka girl myself and it works beautifully in a gimlet.

    We’re going to make a simple syrup out of the lemon juice and sugar. It’s easy peasy. Just squeeze one lemon into a pan, add a tablespoon of sugar, and bring to a boil. Remove from the heat and let it cool.

    If you’re a fancy person, you’ll want to bust out your cocktail shaker. If you are like me, you’ll grab a mason jar. Either will work. Add the Meyer lemon syrup you just made, squeeze half of a Meyer lemon into the jar, and pour in your gin or vodka.

    Add ice, close ‘er up, and shake to your heart’s content.

    You should have half of a lemon leftover. Snatch it up, hack off a slice, and rub it around the rim of your martini glass.

    Place about 1/4 cup of Lemon Meringue Muddy Buddies in a blender or food processor and blitz the heck out of them. We want fiiiiiiine crumbs or they won’t stick to your glass very well. Pour the crumbs onto a pretty plate, take your martini glass with the lemon-y rim, and rub it all up in there.

    Use a pairing knife to peel about a 1/2-inch wide strip of lemon peel off. Try not to get the white pith with the peel. Roll it up like a jellyroll, slice off the edges to clean it up, and then twist it into a pretty little garnish. It will hold its shape quite well. Try it, it’s fun!

    Now, get yo’ drank on.

Drink of the Week: The Meyer Lemon Gimlet

Is there a scary holiday happening where we’re all going to have to say inside and scream at each other? Is there a vastly more terrifying event happening a couple of days later? I can’t seem to remember.

If you feel like having a little liquid amnesia this very particular weekend, a simple sour type beverage might be a sensible move. Healthy juice and not a huge amount of sugar combined with a “healthy” portion of of gin. What’s not to like?

I’ve covered gimlets a couple of times. The classic version calls for Rose’s super-sweetened packaged lime juice — pretty much the only exception to the classic cocktail-lover’s insistence on fresh juice. Even so, I prefer the fresh juice-based update I took up last year. If some of you find the original version a little too sweet and fresh-sour version a little too sour, the Meyer Lemon Gimlet just might just be your beverage, Goldilocks.

Believed to be a crossbreeding of lemons and mandarin oranges. the Meyer lemon has a touch of sweetness. It’s supposed to be in season all throughout late fall and winter but you may have to go to a bit upscale or specialty in your supermarket shopping to find some. Using Meyer lemons as an alternative to limes in a gimlet, or lemons in a standard sour, yields some very nice results that are just a tad sweeter and perhaps more herbal in flavor, some say. Some recipes call for an infusion of a popular herb often found at Scarborough Fair, as the folk song tells us. This week, however, I’m keeping things simple. Yes, you could say that this week in particular I just don’t have thyme for fancy syrups.

The Meyer Lemon Gimlet

2 ounces gin
1 ounce fresh Meyer lemon juice
1/2 ounce simple syrup
Lemon slice (very optional garnish)

Combine all of the liquid ingredients in a cocktail shaker with lots of ice. Shake vigorously and strain into a chilled cocktail glass. Sip and appreciate that no one is trying to tell us we don’t taste what we taste, even if they are trying to convince us we’re not seeing or hearing what we’re seeing or hearing.

This is a drink that works pretty well with most gin brands though my favorite iterations were not necessarily aligned with my favorite gins. I’m not saying that the versions I made with such high quality stalwarts as Bombay Sapphire and Beefeater 24 weren’t tantalizing. The Beefeater was definitely hitting some interesting flavor zones on my tongue and was pretty danged good. Bombay was just fine but a bit busy for my taste.

However, both I and my house guinea pig agreed that the best two versions were made with less respected gin choices. Bellringer is a 94 proof brand that I’m still trying to make up my mind about as it has some odd flavors in the mix and, on its own or with plain soda, I wouldn’t recommend it — and most online reviewers are less than kind to it. Yet it was my favorite version as the spiky flavors stuck out in a way that I love and my in-house guinea pig quite liked. Gordon’s Gin — one of the great booze bargains, especially if you like you’re gin on the mild side. I don’t mind the unobtrusiveness of its flavors as much as it being merely a boring 80 proof. Still, it was a truly delightful, simple drink that my noncocktailian housemate and I agreed was pretty fantastic. Say what you will about 2020, it may be the year where we learn that, sometimes. the boring choice is also the best choice.

Meyer Lemon Gimlet

I have done a lot of travelling and booze explorations over the past few years and one of the greatest places I have had the pleasure to visit was the Monkey 47 Distillery in the Black Forest. Meeting the amazing team behind the product was one thing but getting to work alongside them was phenomenal I mean how many people can say they have made their own batch of the world&rsquos best gin?

I wanted to preserve the flavor of this elegant dry gin, so I first made a delicious dry martini and sipped on that while I created this simple Gimlet with a Beautiful Booze twist. The Meyer lemons and Monin Winter Citrus syrup worked so beautifully with the refined flavor profile of the Monkey 47 Distiller&rsquos Cut 2017.

Not only do Monkey 47 produce famous, top quality gin, but each year they step it up a lever and release a distillers cut and this year they used a special flower called Achillea moschata known as &ldquoIva&rdquo. Made exclusively with plant cultures to preserve this rare plant which is under conservation atop &ldquoMunt da la Bêscha&rdquo ranges this distillate has a wonderful aroma of resin and balsamic.

In the ranges of &ldquoMunt da la Bêscha&rdquo (literally: &ldquomountain of the beast&rdquo), way above the Oberengadin lake plateau, the myth-enshrouded musk yarrow (Achillea moschata) grows and thrives. The local speakers of Romansh simply call it &ldquoIva&rdquo. Legend has it that the yarrow family, to which Iva belongs, came into being as a result of rusty shavings getting chipped off Achilles&rsquo spear in the Trojan War, which were then to be used to heal soldiers&rsquo wounds. German writer Goethe also alluded to this in his drama &ldquoGötz von Berlichingen&rdquo, in which the injuries of wounded knights are treated using yarrow. &ndash The Monkey Drum

“This Meyer lemon layer cake is a dream cake! Featuring three layers of lemon cake, Meyer lemon curd, and Swiss Meringue buttercream, each bite is sublime.”

“Walnut Meyer Lemon Shortbread Cookies are a delightful bright addition to any cookie platter. They make a lovely contrast against chocolate and heavier drop-style cookies. I’m sharing this lightly sweet and nutty lemon shortbread cookies recipe with you today, so you can enjoy them too.”

Cook Time: 12 Minutes
Servings: 30
Calories: 85

Lemon Ginger Gimlets

Lemon Ginger Gimlets are a pretty, healthier drink perfect for New Year's Eve, Christmas, or any winter cocktail hour. Easy to make!

It’s Friday, and it’s 5 o’clock somewhere – can we take a moment and cheers to that? These lemon ginger gimlets are the final recipe that I contributed to our Meals for Me & You feature on Anthropologie’s blog. I’m calling them “Gimlets with a Girlfriend” – so go grab your bff and mix these up tonight. Plus, lemon + ginger = “healthy drinking.”

A lot has been going on this week so, if it’s alright with you, I’m going to speak in bullet points today. Here are links to some random bits that I found delicious and interesting:

– This is crazy, but we’ve somehow been nominated for this Better Homes and Gardens Food Blog Award – if you have a sec, it would mean the world to me if you clicked over and voted!

– Yummy cauliflower rice recipes – those sushi rolls are calling my name!

Meyer Lemon Gimlets - Recipes

About 10 years ago, I used to think that a Lemon Drop Martini was the height of sophistication when it came to cocktails. I'm not saying there is anything wrong with the cocktail itself. When done well, it can be quite tasty. However, they tend to be heavy laden with sugar and artificial lemon flavor/color. Yuck. This cocktail, made with Meyer lemons, vanilla, and a flavorful simple syrup is a classier, more complex cocktail that I would be proud to serve to the rest of my grown-up friends. I went the gimlet route, using equal parts gin and a combination of Meyer lemon juice and simple syrup. (A traditional gimlet uses gin or vodka and Rose's lime juice, which is crazy sweet.) Then, on a whim, I added just a touch of vanilla extract. That last addition took this cocktail from good to great and made it perfect to serve as a holiday party aperitif.

Citrus cocktails are actually very appropriate for winter. Lemons are in season in these chilly months, so featuring them in recipes this time of year is a must!

TGIF everyone. I hope you have a weekend full of fun and love and laughter. And perhaps a Meyer Lemon and Vanilla Gimlet on the side.