• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 1
    OK

    Rick Bayless' Meyer Lemon Margarita

    While this cocktail is delicious made with everyday lemons, when the strikingly aromatic Meyer lemons become available in early winter, it’s worth celebrating their deliciousness with a margarita.  Until the last decade of the twentieth century, Meyer lemons were mostly ignored and thought to lack viability as a commercial crop—until food luminaries like Alice Waters and Martha Stewart began championing them.  They are thought to be a cross between a lemon and an orange.  You’ll find that it pays off enormously to use the Meyer lemon in three ways in this drink: infused into tequila, made into simple syrup and squeezed into fresh juice.

    Rick Bayless is the author of seven popular cookbooks, including Mexican Everyday and Fiesta at Rick’s. With his wife Deann he owns and operates Chicago’s hugely successful Frontera Grill, Topolobampo, and XOCO. Bayless is also the founder of the Frontera Farmer Foundation, an organization that supports small local farmers. His product line of prepared foods is sold coast to coast. He lives in Chicago with his wife and daughter.

     

     

     

     

     

     

     

     


    Ingredients
    Meyer Lemon Tequila
    8
    Meyer lemons
    1
    bottle
    100% blue agave blanco tequila (750 milliliters)
    Meyer Lemon Simple Syrup
    1
    cup
    sugar
    2
    Meyer lemons
    Cocktail
    1 1/2
    cups
    Meyer Lemon Tequila
    1
    cup
    Meyer lemon juice (4 to 5 lemons)
    3/4
    cup
    Triple Sec
    1/2
    cup
    Meyer lemon simple syrup
    6
    cups
    ice
    8
    lemon twists, for garnish
    Directions
    For the Meyer lemon tequila: Using a vegetable peeler, remove the zest (colored rind, no white pith) from the lemons in big strips.
    Place in a glass jar, add the tequila and cover tightly. Let stand for 4 days for the flavors to blend, tipping the jar back and forth a couple of times each day.
    Strain out the zest, and the infused tequila is ready to use. (Stored in a glass container, it will keep its vibrant flavor for a month or two.)
    For the Meyer lemon simple syrup: Use a vegetable peeler to remove the zest (colored rind only) in large pieces from the lemons.
    Measure the sugar and 1/2 cup water into a small saucepan, add the zest, set over medium heat and stir until the sugar is dissolved.
    When the mixture reaches the boil, reduce the heat to low and simmer for 2 minutes.
    Cool, then strain.
    In a pitcher, combine the infused tequila, Meyer lemon juice, triple sec, and Meyer lemon simple syrup.
    Cover and refrigerate until chilled, about 2 hours.
    Fill a cocktail shaker 3/4 full with ice and pour in 1 1/2 cups of the margarita mixture.
    To make a lemon twist, warm a lemon under hot water for about 10 minutes.
    Cut off both ends and make a slit down the length of the lemon.
    Peel back the rind and remove the fruit.
    Tightly roll the lemon peel. Cut the roll into 1/8-inch slices.
    Let the tight curls loosely open up so they can be draped over the edge of the glass. One lemon will give you about 4 to 5 twists.
    Shake and strain into 3 6-ounce martini glasses and garnish each one with a lemon twist.
    Repeat for the remaining margaritas. Serve.
    Reprinted With Permission From Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Copyright © 2012 by Rick Bayless and Deanna Groen Bayless. With the permission of publisher, W.W. Norton & Company, Inc.

    The base number of servings for this recipe is 1
    OK

    Categories 

    ClassicCocktail

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