Ginger-Meyer Lemon Honey Old Fashioned
When we lived in Japan, I used to oggle the jars of yuzu-infused honey at the local market. I marveled at all of the thin slices of citrus suspended in the thick, golden honey, imagining how sweet and flavorful a drizzle would be on a piece of buttered toast, or swirled in a cup of hot tea. What a perfect way to preserve the fleeting season of winter citrus in something that can be used all year.
I thought about those pretty jars just the other day when I stumbled upon some gorgeous Meyer lemons at the grocery store. It had been a while since I had made infused honey and this seemed to be a sign that the time had come to give it another go. Ginger-Meyer Lemon Honey is perfect for cocktails, tea, hot milk, or simply dissolved in hot water. For this batch, I decided to give it a try in an Old Fashioned.
Gentle sweetness balanced with the lively kick of ginger makes the perfect partner for bourbon. I especially love the scent of Meyer lemon as the glass approaches my lips. Absolutely the best way to cheers to the weekend!
Ginger-Meyer Lemon Honey
Makes 1 cup of infused honey
- 1 cup raw honey
- Meyer lemon zest strips from 1 Meyer lemon
- One 3-inch piece of ginger, sliced thin (no need to peel unless you want to!)
Combine the honey, zest and ginger in a small saucepan over medium-low heat until it comes to a gentle boil. Reduce the heat and let the mixture bubble slightly for about 10 minutes. Cool and transfer the whole lot to a glass jar. Allow to infuse for an additional week to get optimal flavor, or use after 24 hours if you just cannot wait.
Ginger-Meyer Lemon Honey Old Fashioned
Makes 1 cocktail
- 1 1/2 oz bourbon
- 1 1/2 teaspoons ginger-meyer lemon infused honey (or to taste)
- 2 drops Angostura bitters
- 1 strip Meyer lemon zest plus a squeeze of juice
- brandied cherry (optional)
In the bottom of a cocktail shaker, combine the honey with the bitters and bouron. Stir until the honey has completely dissolved. Fill a short cocktail glass with ice and pour the bourbon mixture over the top. Garnish with the zest and an additional squeeze of juice. If you have brandied cherries, plop one of those in as well. Sip and enjoy!
