Stalled by a cool summer, the fruit on our Meyer lemon tree has been slow to ripen this year. When I picked my first handful yesterday, I knew they had to play a leading role in my holiday hot toddy. I added my version of a ginger syrup I found on the Food Network site. Eager to sample the drink, I decided not to wait for the syrup to chill. Not a fan of bourbon or dark rum, I used my favorite scotch, Famous Grouse. A jigger measure of one and a half shots is equivalent to 1 1/2 ounces.
This hit the spot just now after a chilly walk on the beach.
- 2 Meyer lemons
- 1 cup coarsely chopped fresh ginger root, unpeeled
- 1/2 cup white sugar
- 1 cup water
1. Using a vegetable peeler, remove the lemon peel, being careful not to include the pith. Reserve peeled lemons. In a food processor, finely chop the lemon peel and ginger.
2. Using a medium-sized saucepan, add the lemon-ginger mixture, sugar and water. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain syrup and cool. You will have a cup of syrup.
- 1 cup scotch whiskey, preferably Famous Grouse
- 1/3 cup honey
- 1 1/2 ounce ginger syrup
- 1 1/2 ounce Meyer lemon juice
1. Using a medium-sized saucepan, gently warm the scotch, honey, ginger syrup and lemon.
2. Serve warm in glass mugs.