Meyer Lemon Cocktails

Making infusions, juice, syrups, shrubs and fruit purees for cocktails with fresh ingredients from the garden or farmers market is one of my favorite kitchen projects.  I have made several cocktails with Meyer lemon juice this winter  but the High West Lemonade Cocktail is my favorite by far. 


 High West Spiced Simple Syrup - lots to share, enough for 20 cocktails!

On a ski trip between Christmas and New Year's, I visited High West Distillery in Park City, Utah. The distillery and restaurant are housed in two interesting historical buildings,  a Victorian pyramid style house built in 1914 by the local miller and carpenter Ellsworth J. Beggs and  Beggs and Bucks Livery built in 1907 to care for the horses working to pull ore carts in the Park City silver mines.  After touring the distillery, my husband and I stayed for a whiskey tasting, cocktails and dinner.   The cocktails were infused with warm spicy flavors, just right for a cold winter night. The recipes for many of the cocktails are posted online  and I am sure aide in whiskey sales.  My husband had a Dead Man's Boots and I had the High West Lemonade which is posted below.  I thinking of a variety of ways to use this delicious spicy lemon syrup which I have modified for  Meyer lemons.

 High West copper still

Spiced Simple Syrup
7 cups sugar
4 quarts water
5 whole regular lemons, halved
1/4 cup cloves
10 whole cinnamon stick
4 whole, unsplit vanilla bean
 2 whole nutmeg
Bring all the ingredients to a boil and simmer for 1 hour; strain and chill
Whiskey Lemonade
1 part spiced simple syrup
1 part Meyer lemon juice
2 parts cold water

 1 1/2 oz High West Rendezvous Rye
 5-6 oz spiced lemonade, and a sprig of fresh mint; serve on the rocks.
In the winter they top this with a 1 oz POM float

 High West Whiskey Lemonade Cocktail

High West Whiskey Lemonade Cocktail