Ingredient:
2 meyer lemons
1/2 tsp cayenne pepper
1/2 cup white sugar
1 cup water
1 cup bourbon
1 1/2 oz simple syrup (made from above)
2 oz meyer lemon juice (from the lemons)
1/3 cup honey
Method:
Using a vegetable peeler, peel the lemon zest from both lemons and toss into a mini food processor. Add the cayenne pepper as well. And maybe a tiny pinch of sugar.
Blitz until it's as finely chopped as possible.
In a small saucepan, combine the sugar, water and zest mixture. Simmer on medium for about 15 minutes, until a syrup forms and thickens. Strain and let cool for 15 minutes. Discard solids.
Back in the pan, add the bourbon, honey, 2 oz of lemon juice and the simple syrup. Warm up to desired heat and serve in glass mugs and garnish with lemon peel.
2 meyer lemons
1/2 tsp cayenne pepper
1/2 cup white sugar
1 cup water
1 cup bourbon
1 1/2 oz simple syrup (made from above)
2 oz meyer lemon juice (from the lemons)
1/3 cup honey
Method:
Using a vegetable peeler, peel the lemon zest from both lemons and toss into a mini food processor. Add the cayenne pepper as well. And maybe a tiny pinch of sugar.
Blitz until it's as finely chopped as possible.
In a small saucepan, combine the sugar, water and zest mixture. Simmer on medium for about 15 minutes, until a syrup forms and thickens. Strain and let cool for 15 minutes. Discard solids.
Back in the pan, add the bourbon, honey, 2 oz of lemon juice and the simple syrup. Warm up to desired heat and serve in glass mugs and garnish with lemon peel.
