Ahem. Ahem. Lets talk about cocktails.
Specifically classic cocktails.
Speakeasy style bars are all the rage right now in San Diego. Dare I say that I didn’t really know what speakeasy meant until very recently, so I’m going to share my knowledge with my blog followers for the purpose of future faux pas prevention.
The “speakeasy” term was coined during Prohibition in the early 20th century, referring to a supplier that was illegally selling alcohol. It was kind of code-word, per se, so people could pass along information about an establishment selling alcohol so that the authorities were not notified. Now, speakeasy is more of a term to describe any bar that is selling classic early century cocktails.
Sidecars are a very simple cocktail, typically made with cognac, lemon juice, and triple sec. Whiskey sidecars are another variation on this theme, which seems to be quite popular at restaurants and bars these days. (Also, whiskey was all we had on hand so, you know… resourcefulness happens).
Another deviation that I made was to use meyer lemon juice in the cocktail instead of regular lemon juice. You could definitely use regular lemon juice and have a very fine cocktail. However, I’ve found that meyer lemon juice produces a much sweeter and more floral flavor which makes just about anything including lemon more interesting and refined.
Trivia time!! For anyone who doesn’t know, meyer lemons are not actually native to the US and were brought here from China. Also, they are a fusion between lemons and mandarin oranges which is why their flavor is sweeter and more delicate. Nowadays, meyer lemons are ubiquitous in California, and a sure sign that spring is here!
For this recipe you’ll need a jigger, either in centiliters or in ounces (conversion provided, free of charge). Also good quality whiskey, triple sec, and 1 meyer lemon. I used Templeton Rye whiskey for this recipe. Bulleit also makes a good rye whiskey that’s a little less expensive. Have a generous amount of ice on hand for shaking.
Meyer Lemon Sidecar
- 6.5 cL 2 oz good rye whiskey
- 4 cL 1 1/3 oz triple sec
- 2 cL 2/3 oz freshly squeezed meyer lemon juice
- meyer lemon peel for serving
- Ice for shaking
- Add ice to shaker. Combine whiskey, triple sec, and lemon juice and pour over ice.
- Shake well. Strain into cocktail glass and discard the ice.
- Serve garnished with lemon rind.