I’ve got Sunshine on a Cloudy Day as they say in the song. I certainly have an abundance of Meyer Lemons on my tree, the rosemary bush from Christmas that was planted in the garden needs a trim and a knob of ginger left over from the Thai shrimp dinner earlier in the week are all begging for a makeover. The weather is rainy and citrus is so cheerful that I just had to make this lovely cocktail. The concentrate can be kept in the refrigerator for up to a week so there is no reason not to have sunshine all weekend! 

 

 

 

Yield: Makes 8 drinks

 

2/3 cups sugar

 

1 piece unpeeled ginger knob, about 1 1/2 inches long, sliced into coins

 

3 sprigs rosemary about 5 inches long, plus 8 shorter sprigs for garnish

 

2 1/2 cups water

 

Lemon zest in strips from 1 lemon, use vegetable peeler

 

Pinch of salt (brings out the flavor)

 

1 cup fresh Meyer lemon juice (3-4 lemons depending on size and juiciness)

 

1 small Meyer lemon

 

1 1/2 cups citron vodka

 

Club Soda

 

 

Lemon concentrate: In a medium saucepan, bring 2/3 cup sugar, ginger, 5-in. rosemary sprigs, and 2 1/2 cups water to a boil. Reduce heat to a simmer and cook, stirring occasionally, about 10 minutes. Add lemon peel, small pinch of salt and let steep at room temperature 20 minutes. Strain into a medium bowl, discarding rosemary and ginger, and stir in lemon juice and chill. 

 

 

 

Garnish: Cut 2 slices from lemon and quarter the slices. Insert a 1 1/2-in. rosemary sprig through center of each quarter. 

 

 

 

Cocktails: Pour vodka and lemon concentrate into a large pitcher and stir vigorously. Fill small glasses with ice, add lemon vodka mixture and splash with club soda. Float a rosemary-skewered lemon quarter in each glass.