A sweeter cousin to the common Eureka lemon, Meyer lemons can be identified by their thin, smooth, slightly more orange-colored rind. With a more delicate, floral flavor, Meyer lemons are an easy way to make a common lemon-based cocktail a little more special.
Pisco Sours, generally made with Eureka lemons, seemed like the perfect drink to experiment with. Pisco—a spirit made from distilled grapes—originated in Peru but has a strong history in both Peru and Chile. In the past few years it's become more widely available in the United States and comes in a variety of styles. To adjust for the slightly sweeter nature of the Meyer lemon, I reduced the amount of simple syrup.
The result is a cocktail very close to the classic Pisco Sour, complete with a foamy bed of egg whites. Now go ahead and whip one up, just in time for Peru's National Pisco Sour Day, this Saturday, February 5.
Want more cocktails that celebrate winter citrus? Here are 15 favorites.
Meyer Lemon Pisco Sour
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker and strainer|
- 1 1/2 ounce pisco, such as Pisco Logia
- 1 ounce freshly squeezed Meyer lemon juice
- 3/4 ounce simple syrup
- 1 ounce egg white
- Garnish: Several drops Angostura bitters
Combine the pisco, meyer lemon juice, simple syrup, and egg white in a cocktail shaker filled with ice. Shake long and hard—this is key—in order to emulsify the egg white.
Strain into a cocktail glass, then sprinkle bitters on top and serve.