Artisanal Cocktails

Scott Beattie's Artisanal Cocktails has many beautiful cocktail recipes for holiday entertaining. Inspired by the famous drinks from the Bar at Cyrus, Beattie takes mixology to the ultimate gourmet level. Using local and organic ingredients, he created exotic libations with international accents. Try your hand at making the Hot Indian Date, Gin Kimchi, or the Grapes of Roth.

Meyer Beautiful (My, You're Beautiful)

Makes 1 cocktail

This is a tart cocktail that explores the complex flavors of Meyer lemons and elderflowers. Elderflowers have a lovely lychee aroma and flavor that marries well with the citrus-floral tones of Meyer lemons. Before you taste your first sip, the sugar, black salt, and lemon zest rim wake up your mouth. Late season Meyers can be rather sweet, so when they lack acid I substitute juice from regular Eureka lemons for half of the lemon juice.

Dried zest of 1 large or 2 small Meyer lemons, for rim
5 tablespoons sugar, for rim
1 tablespoon black sea salt, for rim (optional)
1/2 Meyer lemon, for rim
1 egg white
1 ounce Charbay Meyer lemon vodka
1 ounce vodka
3/4 ounce freshly squeezed Meyer lemon juice
1/2 ounce D'Arbo elderflower syrup
Baked Candied Meyer Lemon Peels, for garnish
Edible flowers, for garnish (optional)

Place a V-shaped glass in the freezer to chill. Preheat the oven to 375 F. Follow the recipe on page 19 to make Candied Meyer Lemon Peels. Shake off any excess syrup and slice the peels into thin strips. Line a baking sheet with a silicone mat and arrange the strips so they don't touch. Bake for 5 minutes, remove from the oven, and let cool to room temperature. If they aren't hard and devoid of moisture when cool, bake for 2 minutes more.

Combine the zest, sugar, and salt on a small plate. Rub the Meyer lemon half around the rim of the chilled glass and shake off any excess juice. Dip the glass into the sugar-zest mixture to coat the rim.

Place the egg white in a mixing glass, seal it up tight with a firm tap, and shake vigorously for 10 seconds, until white and frothy. Add the vodkas, juice, syrup, and enough ice to fill the glass. Cover and shake vigorously for another 10 seconds. Strain into the sugar-rimmed glass. After about 20 seconds, a nice head will form on top of the drink. Garnish with the candied zest, edible flowers, or both to serve.

Recipe and images used with permission from Artisanal Cocktails by Scott Beattie, 2008, Ten Speed Press.

www.tenspeed.com