Article

Meyer Lemon Smash

August 14, 2023
Meyer Lemon Smash

As we explored a cocktail recipe to share in this Summer issue of Blackberry Magazine, we wanted to share an extra-refreshing sip, perfect for when you're craving something cool on hot day. Kelly Schmidt broke down how the choice of ice plays a big role in the overall experience of your cocktail and shared a favorite from the Main House that's designed to stay cold and flavorful to the last sip.

"While you may not always think about it as you sip your favorite drink, the type of ice used in a cocktail or mocktail is thoughtfully chosen to align with the desired drinking experience. On a hot day, sitting outside to enjoy a sunny view, you want a drink that’s going to stay cold and feel refreshing. Bar-cracked ice acts almost like an ingredient or a garnish that affects a cocktail as you sip it, the pieces moving in the liquid to keep it constantly and consistently chilled. The Main House Meyer Lemon Smash is purposefully made with crushed ice to elevate every cool sip. The Blackberry Beverage team takes large pieces of ice, wraps them in a towel and uses a mallet to smash the ice to create our bar-cracked ice. Rather than using already crushed ice, this yields some larger pieces that stay frozen longer to keep the drink cool until you’re finished."
– Kelly Schmidt, Blackberry Farm Assistant Director of Beverage

MEYER LEMON SMASH
2 oz. Bowman Brothers Small Batch Bourbon
2 oz. Meyer lemon mint simple syrup*
1⁄2 oz. lemon juice

Crush a scoop of ice.
Build the cocktail in a rocks glass, starting with the crushed ice.
Stir to combine the ingredients, and garnish with a mint sprig.

*TO MAKE THE MEYER LEMON MINT SIMPLE SYRUP:
6 Meyer lemons
1 handful of fresh mint
4 cups sugar
5 cups boiling water

  1. Create a simple syrup by mixing 4 cups of sugar into 4 cups of boiling water.

  2. Cut the lemons into small wedge pieces, including the rind.

  3. Put the lemon wedges into a Vitamix, or similar appliance, with 2 cups of regular water and blend well.

  4. Strain the liquid.

  5. Separately, muddle the mint in 1 cup of boiling water. Steep for five minutes and strain.

  6. Mix the strained lemon and mint liquids together with the cooled simple syrup.

  7. The recipe yields about 2 quarts simple syrup. Store it in the refrigerator when not in use. It will stay fresh for three to four days.