More About This Recipe
I recently returned from a trip to sunny Florida where a sweet friend of mine handed me a bag of Meyer lemons.
Um, what am I supposed to do with these again?
Me: "Thanks! Who's Meyer and when did he gives you his lemons?"
Her: "Meyer's not a person. Well, I mean he is. He's an agricultural explorer from 1908, but it doesn't matter. These lemons are awesome!"
Me: "So what makes it a Meyer lemon? Should I be nervous?"
Her: "Ha! It's a cross between a lemon and a mandarin or an orange. It's really good. Just take this BAG already."
Me: "Okay, but if I eat these and my face turns into puckered Meyer freakiness, I'm calling you."
Her: "Someone give this girl something to do in life, please."
Life handed me Meyer lemons, so I made….MEYER LEMON HOT TODDIES!
Can I get a "what? what?"
Sorry, I get excited.
We'll need some Meyer lemons (duh,) some whiskey, honey, sugar and cayenne pepper.
Start by peeling the lemon rinds and tossing them into a mini food processor along with a good pinch of cayenne pepper and sugar.
Blitz. Blitz. Blitz!
Simmer some water with the sugar and the blitzed cayenne-y peels for a while and you end up with a lemony simple syrup! Go ahead and strain it and discard the solids.
Back in the pot add the whiskey. Then pour in the honey.
Then squeeze in the juice from one lemon. And make sure your nail looks EXTRA jank before taking pictures.
Pour in that syrup ya made! Proceed to ignore the jank nail.
Simmer lightly until nice and hot. Pour into glass mugs and garnish with a thin lemon peel. (p.s., I watched a video to find out how you make lemon peels, btw. It's easy!)
Sip your way back to health AND a nice buzz in no time!
*Bev asks you to hot your toddy responsibly. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
Which tradition would you never skip? Spill it!