April 21, 2012

Smoked Lemon Whiskey Sour

Lamentations & Libations

So, we’re going to call this cocktail hour “Lamentations & Libations”. We over at Headed Out West are bringing you a drink and a song to liven up your weekend. This weekend I’m making you a smoked lemon whiskey sour, because there isn’t a thing in this world a whiskey sour can’t fix. And with it I’m bringing you the band that introduced me to whiskey sours in the first place, Murder by Death.

But first. Lemons. Lots of lemons.

This drink and this band belong in the Old West, singing in a saloon and getting into fist fights that involve people rocking watch fobs. I know you’re going to like them, because they’re easy to like, and because they like whiskey sours. And they’re here with some Bulliet Rye, which is the latest creation from my favorite bourbon distillery. It’s made out of rye mash, and I’m going to go ahead and say it’s about the smoothest thing I’ve ever tasted.

All you need to do is leave some lemons in your smoker.

Mix with agave nectar and bourbon.

And drink. Maybe even while listening to this song.

Murder by Death was the first band I ever saw play on a stage and I’ve been hooked ever since, almost ten years later. They are often rowdy, sometimes sad, and always outstanding both musically and lyrically. And they have a cellist. What more could you ask for?

Cheers.

Recipe:

Adapted From Esquire’s Whiskey Sour

And inspired by smoked lemons on the Kitchn

Whiskey Sour:

2 oz. bourbon

2 oz. smoked lemon juice

2 tbsp agave nectar

Shake and pour over ice. Great with a maraschino cherry.

Smoked Lemons:

Halve lemons and put on the smoker, pulp side up, for about 4 hours, never letting the smoker get past 250 degrees F. When they’re done, they will be slightly shrunken and golden and easy to squeeze.

{ 9 comments… read them below or add one }

noskos April 24, 2012 at 6:07 pm

Sounds very interesting, what kind of smoke wood do you recommend for smoking? Oak would match the casks, but isn’t that too heavy for the lemons?

Regards,

noskos

Reply

headedoutwest April 24, 2012 at 8:58 pm

Noskos-

I used mesquite, which is indigenous to this area and turned out to be a good fit. I don’t know much about using oak in a smoker, and I agree that it would match the casks. So, what I can tell you is that the lemons held up to the smoking better than I had anticipated- so I’d give it a shot! I’d love to hear how it goes.

Kate

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Theresa April 25, 2012 at 2:17 am

Sounds fabulous (and thanks for turning me onto Murder By Death, will be checking them out.

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LP @ dishclips April 25, 2012 at 6:09 am

This drink probably packs a punch (no pun intended) with the smokey lemon. This looks like a great drink to serve for a summer party. Thanks for sharing!

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meatballs & milkshakes April 25, 2012 at 2:42 pm

Yum! I’m always looking for a new drink recipe!

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Kelly Everill April 25, 2012 at 4:19 pm

Awesome!! Do you think I could do this on a gas bbq if I’m careful about temperature? The grill has little pockets for wood chips on both sides.

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mjskit April 27, 2012 at 11:39 pm

This is the ultimate of whiskey sours! WOW! I’ve never roasted lemons but there is always a first time especially when I have a goal! :)

Reply

Jared Lane May 11, 2012 at 3:52 pm

I would think the obvious choice for wood would be a chopped up whiskey barrel. I know Jim Beam and Jack Daniels sells these.

Reply

headedoutwest May 11, 2012 at 10:08 pm

That’s amazing! I’ll have to look into that.

Reply

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