The Christmas Season – snowmen, warm fireplaces and egg nog.
Not so in Australia, where it was 35 degrees Celcius (95 Farenheit), and under the beating sun, egg nog goes bad quickly.
So I’m making a fantastic cocktail for warmer weather, packed with flavour, created by legendary bartender Jamie Boudreau of Seattle’s Canon: Whiskey and Bitters Emporium. Equally delicious in cold weather.
A Matter of Thyme:
1.5oz (45ml) Cachaça
0.5oz (15ml) Lemon Juice
0.5oz (15ml) Thyme/Wine Syrup (recipe below)
3 Dashes Lime Bitters
Tonic Water
-Shake everything but the tonic water over ice.
-Strain into a Collins glass.
-Top with tonic water.
-Garnish with a lemon wedge and/or a sprig of thyme.
Thyme Wine Syrup:
250ml of a citrusy white wine (I’m using a French wine known as Picpoul de Pinet)
2 cups (240ml) of granulated sugar
50 grams of thyme
-Over low heat, stir the wine and sugar until all the sugar is dissolved.
-Turn the heat off and add the thyme.
-Stir occasionally for 20 minutes.
-Fine strain it into a glass bottle.
-Due to the alcohol content of this syrup, it should last in the fridge some time.
Links:
Jamie Boudreau’s video series Raising the Bar, made for The Small Screen Network –
Jamie Boudreau’s brûlée’d cherry cocktail, the Rosewater Rickey –
Non-affiliate link to The Canon Cocktail Book, where today’s drink was first published –
Truffles on the Rocks, a fantastic cocktail channel and constant source of inspiration –