Team Embury just catered another event at The New Traditionalists, this one extremely well-attended, very liquid and quite the bash. We batched up 3 great punches and I'll post those recipes shortly, but I wanted to get this recipe for the Meyer Lemon Whiskey Sour I was making to order up here now, as Meyers are very available right now, at least here in New York. Initially I used Basil Hayden's which is always lovely and delicate, but switched to the durable and more affordable Jim Beam Rye when that ran out, with no significant loss of drink virtue--in fact, the more earthy rye may stand up to the sweet Meyer better. I used Agrimontana sour cherries (available here) to bring a rich, savory extra sweet/sour-ness that is far superior to poisonous red maraschino cherries. When I ran low on simple syrup I added some of the syrup from the cherries which yielded a darker cocktail with a certain fatty quality--also delicious.
MEYER LEMON WHISKEY SOUR
2 oz. Bourbon or rye
1/2 oz/ Simple syrup
Juice of 1 Meyer Lemon (about 1/2 to 3/4 oz, mix to taste)
Shake with ice, serve up or on the rocks. Garnish with an orange twist and a cherry or two.