If the phrase “masticating juicer” doesn’t get you excited, it probably should. I’ve recently rediscovered the Champion Juicer, a tabletop machine that allows you to juice tough and fibrous vegetables like carrots, beets, celery and peppers. A masticating juicer breaks down the fibers in fruits and vegetables and yields a thick and flavorful puree.
You can use one of these juicers to make vegetable juice blends, soups, or juice-reduction based sauces. Or you can use it to juice whole citrus fruits. When you juice the whole citrus, you get a thick puree and a complex flavor which includes the acidity of the juice, the sweetness of the zest and the bitterness of the pith. This puree can be used as a base for a sorbet or for whole-citrus vinaigrette.
It can also be used to make a variation on that classic cocktail, the Lemon Drop. A classic Lemon Drop is made with vodka, lemon juice and sugar. This version uses whole end-of-the-season Meyer lemons, which have a tangerinelike flavor, light agave syrup (for the viscosity it adds), vodka and a pinch of cayenne to add a savory flavor.
If you can’t get your hands on a masticating juicer, blend the lemons in a blender. Just be sure to seed them first after you quarter them and strain the puree through a sieve before you use it. And, yes, you can substitute regular lemons for Meyer lemons — just add a little more agave syrup to the cocktail.
Meyer Lemon Drop
Makes four 4-ounce cocktails.
Ingredients
4 medium or 6 small Meyer lemons, rinsed and cut vertically into 4 pieces
1/4 cup light agave syrup
1/4 cup vodka
Pinch cayenne pepper
Directions
If using a Champion Juicer, process the lemons into a puree. If using a blender, seed the lemons, blend and strain through a sieve. You should have about 12 ounces puree.
In a cocktail shaker filled with ice, shake the Meyer lemon puree, agave syrup and vodka, strain into 4 chilled martini glasses. Sprinkle very lightly with the cayenne pepper. Serve immediately.
