Greg found Meyer lemons at Whole Foods. A seasonal specialty, these lemons are known for having a thinner skin than regular lemons, and their juice is a bit sweeter. According to Wikipedia, the meyer lemon comes from China and was introduced to the U.S. in the early 1900s by Frank Nicholas Meyer, a USDA “explorer” who introduced more than 2,500 plants to the U.S. (!).
I wonder if Frank Nicholas would like Meyer Lemon Sidecars?
Greg used to say that the sidecar is thought to be the oldest cocktail. It’s so old, he used to say, that Moses carried a thermos of them with him as he crossed the Red Sea. Well maybe not quite, but ..
It’s actually said to have been created at Harry’s Bar in Paris after a World War I soldier came in to the bar cold after having ridden in a motorcycle side car. He needed something to warm him up, but it was considered improper to drink brandy before dinner. So the bartender shook him this up, instead.
The recipe, after the jump.
Meyer Lemon Sidecars
8 ounces Cognac
4 ounces Cointreau
2 ounces freshly squeezed Meyer lemon juice*
Set ice and water in cocktail glasses to chill them. Combine ingredients in a small pitcher and stir. Pour some into a cocktail shaker filled with ice. Empty the water from the glasses. Shake vigorously and strain into the glasses. Garnish with a lemon twist. You may also rim the glass with sugar, but we don’t usually bother.
*Taste the lemon juice once it’s squeezed to make sure it isn’t super sweet. If it is, you may wish to cut back on the Cointreau just a tad.
Yield: 4 drinks.
