Smokey Rosemary & Zesty Meyer Lemon Gimlet

Smoky Rosemary & Zesty Meyer Lemon Gimlet

Sweet-tart Meyer lemon citrus fruits are only available in late winter and early spring. They are a real treat in general but especially worth seeking out for cocktail-making. Add a moody, smoky scent to this libation by smoking the glass with fresh rosemary before pouring in the cocktail. Makes 1 cocktail.
Ingredients:
1 rosemary sprig
2 oz. London dry gin1 1/4 oz. freshly squeezed Meyer lemon juice
1 oz. Meyer Lemon Cordial. (recipe follows)

Directions:
Using a barbecue lighter, hold rosemary sprig above flame until it’s smoking but not flaming. Gently swirl it in an empty cocktail glass (like a Nick & Nora) before dropping it in.

Add gin, juice and cordial to a cocktail shaker filled with ice. Shake hard and strain into glass over rosemary (extinguishing it from smoldering). Makes 1 cocktail

Meyer Lemon Cordial

This is not technically a cordial, but adding the lemon juice—which would nudge it into that arena—would limit the shelf life. Instead, whip up the syrup, use it in this cocktail with fresh juice, then tuck any leftovers in the fridge. This syrup makes an excellent addition to soda water.

Ingredients & Directions:

Bring 1 cup (250 mL) water to a boil. 

Stir 1 cup (250 mL) granulated sugar into the boiling water to dissolve, stirring constantly. 

When sugar has dissolved completely, stir in 1 tsp (5 mL) packed finely grated Meyer lemon zest and cool syrup for 15 minutes. 

Strain through fine-mesh sieve. Store in an airtight jar for up to 2 weeks.

Makes 1 1/2 cups (375 mL) syrup