The Maesil, I Suppose Recipe

If your preserved Meyer lemon is in large pieces, finely chop or mince about 1/2 teaspoon. Reserve a thin slice or small peel for garnish. The chopped preserved lemon will be used to add saline-citrus depth; be sure to remove any large seeds.

Combine ingredients

In a cocktail shaker, add 1.5 oz Empirical Spirits The Plum I Suppose, 0.5 oz Won Mae, 0.5 oz Abricot du Roussillon, 0.5 oz fresh lemon juice, the 1/2 teaspoon finely chopped preserved Meyer lemon, and 0.25 oz simple syrup if you prefer a touch more sweetness. Add 1 dash of bitters.

Add ice and shake

Fill the shaker with ice (large cubes or enough to nearly fill). Shake vigorously for 12–18 seconds until the shaker becomes cold to the touch and the mixture is well-chilled and diluted.

Double-strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch any small bits of preserved lemon and ice shards for a clean texture.

Brush the inside rim of the glass lightly with the reserved preserved Meyer lemon slice (hold the slice and run it along the rim) to leave a faint saline-citrus perfume. Twist the reserved preserved lemon peel over the drink to release oils and drop it lightly into the glass or balance it on the rim.

Optionally, slap the small sprig of thyme or mint between your palms to release aromatics and lay it atop the drink as a fragrant garnish (place it so it won't get submerged and overpower the nose).

Serve immediately. The drink should present a layered profile: clear stone-fruit and plum from the eau-de-vie and Won Mae, rounded apricot sweetness, bright lemon acidity, and a faint savory-citrus note from the preserved Meyer lemon.