photo: 3liz4 via Flickr
Imagine you find yourself with 2.5kg of meyer lemons. Some of these lemons have cosmetically damaged skin from a freak hail storm back in December, but they are otherwise top-notch juicy goodness.
Sooner or later, faced with a basket full of any citrus, a person makes margaritas.
I have made margaritas with various breeds of lime, with orange, with blood orange (which are great, too)… with any variety of California’s finest. Of all of these, meyer lemon margaritas may be the best.
I highly recommend you make yourself one (or a pitcher) and enjoy. If you live here, the goofy February fake-spring thing is happening, so by all means have them out on the porch in the afternoon sun. Take a thermos-full to the drive-in movie (assuming you are not the driver, of course). If you live some normal place with a normal February of bleak, cold, greyness, then all the better - enjoy a glass of liquid sunshine and ward off that damn scurvy!*
Meyer Lemon Margaritas
2oz fresh meyer lemon juice
2oz añejo tequila
1oz triple sec
salt rim (if desired)
1. Slice open, juice, and strain lemons.
2. If you like a salt rim, use one of the squeezed hulls to moisten the glass rim, then dip in margarita salt.
3. Shake juice, tequila, and triple sec with ice.
*you may think I am a lush - but at least I have never had scurvy.