I recently bugged out to the California desert. This was not the wisest move for a liberty lover in The Coronatimes, but there are some advantages to being locked down here. Well, one advantage anyway: there is a Meyer lemon tree in the front yard! A Meyer lemon is a cross between a lemon and an orange and it looks it and tastes it. They are a little sweeter and a little more richly-hued than a regular lemon so they make great cocktails, but you have to be careful not to throw off the balance with that extra sweetness when making a traditional sour. Having burnt out on gin sours and whiskey sours (well, not exactly burnt out–more like run out…), I ventured to tequila and found a simple, well-balanced recipe I wouldn’t change one bit–except for the name. They call it a margarita but it’s clearly a sour: lemon, simple syrup, booze. (A margarita would have Triple Sec, Cointreau, Grand Marnier or Dry Curaçao in it–any citrus liqueur.)
2 ounces tequila
the good stuff--always the good stuff
- 1.5 ounces fresh Meyer lemon juice
0.75 ounce simple syrup
equal parts granulated (white or turbinado/raw/demerara) sugar and water, stirred, microwaved & stirred again until dissolved; cool it down before using
2 dashes Regan's orange bitters
angostura will do fine
saucerful kosher salt
put it in anything you can touch the glass rim to
Put all ingredients except kosher salt in a shaker with ice. Shake vigorously until cold.
Moisten the rim of an old fashioned glass and touch the rim to the salt all the way around. Put a giant ice cube in the glass, strain the drink over the cube & savor the beautiful color and taste!