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Cocktail: Meyer Lemon Sparkler

Updated on March 26, 2013

Preparation Time

Prep time: 5 min
Ready in: 5 min
Yields: 6 servings in standard Champagne flutes


  • 1/3 c sugar
  • 1 c Meyer lemon juice, ~7 lemons
  • 1/3 c vodka, chilled
  • 1 bottle sparkling wine, chilled

Better than a Mimosa? Party-worthy?

Cast your vote for Meyer Lemon Sparkler
  1. Mix together sugar and Meyer lemon juice. Stir well.
  2. Add vodka. Stir.
  3. Distribute evenly among Champagne flutes.
  4. Pour sparkling wine down the inside of the flute until almost full. Stir gently. Serve immediately.
  5. Alternative: Mix all together in a punch bowl or pitcher.
Meyer lemons are not cheap -- but they are worth every penny!
Meyer lemons are not cheap -- but they are worth every penny!
I don't use imported Champagne -- Cooks is fine for me!
I don't use imported Champagne -- Cooks is fine for me!

The Meyer Lemon

Meyer lemons have a richer flavor than a regular lemon. They taste a little like a tangelo but are a little more acidic. They also yield a lot more juice. If you have grown addicted to the deep flavor of Meyer lemons, as I have, and do not live in a temperate climate – Colorado girl here – then you have to enjoy this delicacy in an abbreviated season: December to March. The only place I have found Meyer lemons is at Whole Foods.

Frank N. Meyer identified these lemons in 1908, and lent them his name, obviously. It is a hybrid, likely between a lemon and an orange, perhaps a Mandarin. Their color is certainly deeper than a regular lemon. Their skin is also much thinner, making it easy to identify the juiciest of this already juicy fruit.

Champagne, Prosecco, or sparkling wine?

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Meyer Lemon Sparkler

Nutrition Facts
Serving size: ~1/2 c
Calories 147
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 16 g5%
Sodium 1 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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