The other night I put up a quick poll on my Facebook page to see what recipe people were interested in seeing next from me. I’ve been planning ahead for my trip to Italy ( we leave tomorrow. TO-MOR-ROW!) and figured I’d let you choose what came first.
Well you guys are little lushes! An overwhelming response came in for this cocktail! Huh, so I’m curious if I said it was a beet cocktail instead of a beet dip would you be more interested?
For the record, I have no plans to make a cocktail with beets. I like eating them, but drinking them. Well that just goes too far for me. I am not one of those people that can drink their vegetables.
Drinking fruits though. That I can do. Especially when it’s paired with some bourbon.
With Meyer lemon season dwindling down, now is the time to make this drink! It’s so easy to put together, I’m a little embarrassed to call it a recipe but I suppose you need to know how much of everything to to add. Yes?
Meyer lemons being sweeter than their cousins the lemon, don’t expect as tart of a cocktail but I what did surprise me was the smokey taste between the bitters, Meyer lemon and bourbon. I’d almost describe the taste as mezcal minus the spice. Not bad, but certainly different and unexpected. I’d be curious to hear your thoughts.
- ½ teaspoon sugar
- 3-4 dashes aromatic bitters
- 1oz Meyer lemon juice
- 1.5 ozs bourbon
- 1-2 slices Meyer lemon for garnish
- optional: splash of club soda
- Rocks glass
- In a rocks glass muddle the sugar, bitters and Meyer lemon juice until the sugar starts to dissolve.
- Pour in the bourbon, stir and add ice.
- Garnish with 1-2 slices of Meyer lemon.
- Finish with a splash of club soda if you choose.
- Makes 1 drink
So just because I’m running off to Italy for a week, doesn’t mean I’m leaving you with nothing! Make sure you check back next week for a Chocolate and Peanut Butter surprise – you are going to love it and that aforementioned beet dip!
For more drink recipes, check out my Happy Hour pinterest board below!