Sunday, May 25, 2008

Tart Trend - The Meyer Lemon

I've been singing the praises of Asian ingredients in The Liquid Muse Mixology summer cocktails... and wouldn't ya know... I'm not alone. The Meyer Lemon (native of China) is making a sweet splash on cocktail menus around the country, in time for sipping along with the Olympics!

Blue Velvet (Los Angeles, CA) - serves the Meyer Lemon Martini with Saffron, which is made with saffron, and lemon skin that is blanched with simple syrup 3 times. It is then pureed and mixed with citron vodka and freshly squeezed lemon juice

Bacar (San Francisco, CA) – Mixologist Carlos Yturria uses Meyer Lemons for his specialty cocktails by soaking them in simple syrup and deep-frying them to create interesting garnishes. The cocktail list highlights locally produced spirits, such as 209 Gin from San Francisco and Hangar One vodka from Alameda, CA

Restaurant Kelly Liken
(Vail, CO) – features a Meyer Lemon Margarita made with freshly squeezed Meyer Lemon Juice, Sauza “Hornitos” Tequila, Cointreau, shaken and served tall with a Pink Sea Salt rim

Napa Valley Grille (Westwood, CA) - Chef Joseph Gillard serves the Chef Jospeh Hard Lemonade, which is made with Lemon Verbena, Lemon Balm, Ginger, Lemon Grass, Meyer Lemons and Vodka

Tristan (Charleston, SC) – serves a White Lady at the bar with Meyer Lemon Juice, Gin and Cointreau served up with a twist of the lemo

CYRUS (Healdsburg, CA) – features The Waverly Place Echo made with Hangar One Mandarin Orange Blossom Vodka, Kaffir Lime Leaf, Chinese Five Spice Honey, Bruce's Satsuma Mandarins, Meyer Lemons and Seltzer and the Gin Kim Chi made with Sarticious Gin, Shiso, Galangal, Kim Chi of Ginger and Daikon, Bruce's Meyer Lemon Juice and Ginger Beer

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