Meyer Lemon Bourbon Fizzes

This recipe from Holly & Flora requests the use of a food dehydrator but you can also use your oven to dehydrate the Meyer Lemon garnish.  Either way this cocktail is definitely worth the effort.

 

Spring Meyer Lemon Bourbon Fizzes

  • 2 ounces bourbon {we used Four Roses}
  • 1 ounce freshly squeezed Meyer lemon juice
  • 1/2 ounce sage simple syrup {see recipe notes below}
  • 1/4 ounce Breckenridge Bitter
  • 1 organic, free-range egg white 
  • 1 dehydrated Meyer lemon slice, for garnish
  1. Make the sage simple syrup and allow enough time for the mixture to steep and cool, about 30 minutes.
  2. In a mixing tin, combine the bourbon, lemon juice, sage simple syrup, Breckenridge Bitter, and egg white.
  3. Dry shake {without adding ice} vigorously for 30 seconds, and don’t skimp on the shaking. You’ll be rewarded with a creamy, frothy cocktail, and it’s well worth the extra effort.
  4. Add ice and continue shaking for at least 20 more seconds.
  5. Double-strain into a coupe glass and garnish with dehydrated Meyer lemon slices.
  • For the sage simple syrup, combine equal parts cane sugar and water in a small saucepan. Heat until the sugar dissolves and remove from heat. Toss in a few sprigs of fresh sage and let steep until the mixture reaches room temperature. Strain off the solids and store in the refrigerator for up to one week. Use the simple syrup in cocktails or as a sweetener in hot tea.
  • To make the Meyer lemon garnishes, thinly slice a Meyer lemon and dehydrate in a food dehydrator. This will take a little under a day on the “fruit setting.” You may also dehydrate them in the oven on the lowest setting. The Kitchn has a great tutorial on how to dehydrate fruit without an actual dehydrator; although, I truly recommend investing in one!
  • Definitely opt for organic lemons to dodge any unwanted pesticide residue, and go for organic, free-range eggs, since you’ll be incorporating a raw product into your cocktail. 

 


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