You guys didn’t think I would just throw down a Meyer Lemon Bundt Cake and then forget about Meyer lemons, did you? Not even close. I’ve been putting them in nearly everything, including some Meyer lemon bars with a special crust – that recipe coming up this Sunday! However, my stash of Meyers is dwindling and I’m OK with saying goodbye to them for another year. But, I had to make a quick cocktail first.
My original plan was to make Meyer Lemon Old Fashioneds, but my friend Susan beat me to it. She did such a beautiful job that I didn’t want to compete. What else could I make with Meyers and bourbon? I had a few extra vanilla beans around, so I decided a quick vanilla bean simple syrup would be a lovely complement to the tart sweetness of the lemons. You can keep a batch of this syrup in the fridge for up to a month, to be used in all sorts of cocktails and desserts, as well as this Meyer Lemon-Vanilla Bean Bourbon Smash. Cheers!
Update: On 11/6/14, this recipe was chosen as a Community Pick in Food52′s “Your Best Cocktail” contest and professionally photographed by Mark Weinberg:
For the Vanilla Bean Simple Syrup:
For the Meyer Lemon-Vanilla Bean Bourbon Smash (1 cocktail):