Citrus season is here, and when life gives you Meyer lemons, you make a lemon meringue whiskey sour. Technically you could use regular lemons for this recipe but Meyer lemons only come around once a year and they have a lovely balance of being tart and sweet at the same time. If you have never had one before, Meyer lemons are a hybrid fruit that is a cross between a lemon and a mandarin.

The best thing about this cocktail is, it is the perfect after dinner drink with the toasted meringue on top, or pre dinner drink without the meringue. Either way you would like to enjoy this cocktail, the egg whites in the recipe give it the most beautiful frothy texture when it is shaken up with the other ingredients.

Lemon Meringue Whiskey Sour

Simple Syrup

200 grans granulated white sugar

200 grams water

In a small saucepan stir sugar and water together, and bring to a boil. Cool before using. Store in refrigerator.

Simple syrup will hold for 6-8 weeks.

For the cocktail

Yield : 1 cocktail

2 oz whiskey

1 and 1/4 oz meyer lemon juice

3/4 oz simple syrup

1 egg white

Garnish (optional)

graham crumbs for the rim

Swiss meringue

2 egg whites

100 grams granulated white sugar

Place the egg whites and sugar over a double boiler and stir until sugar dissolves and mixture is hot to the touch.

Whip mixture on high speed until stiff peaks form.

Rim a martini glass with graham crumbs if desired.

In a cocktail shaker, pour whiskey, lemon juice, simple syrup and egg white over ice.

Shake vigorously for 1 minute. Strain into a martini glass. Top with a dollop of swiss meringue if desired.