Monday, May 20, 2013

Thyme for MxMo

Along the the warm(er) weather that accompanies most of us into the month of May comes Mark from Cardiff Cocktails with his herb-inspired theme for this month's MxMo, Witches' Garden, as described:

As far back as we can look, the use of fresh herbs have been prevalent in the world of mixed drinks. From the early days of the julep, through Williams Terrington’s 19th century Cooling Cups and Dainty Drinks, to Don the Beachcomber’s ahead of their time Tiki drinks, fresh herbs have always been at the forefront of mixology. So lets take influence from the bartenders that once ruled the world of mixology, raid your herb garden that too often gets neglected, and start mixing. I don’t want to put too many limits on this theme so get as creative as you please, want to use roots, spices or beans as well? Sure thing. Want to make your own herbal infusions or tinctures? Sounds wonderful.

When it comes to botanicals and a refreshing cocktail for a warm spring/summer day, some of my first thoughts trend toward fizzes and bucks...part 1, check.  With the type of cocktail chosen, a quick survey of the fridge left me with a surplus of thyme and rosemary...part 2, check.  The ingredients selected, onto the creation, an intense herbal syrup paired with gin, fortified wine, citrus, and ginger beer...part 3, check.  And lastly, given this was one of my closest submissions to the MxMo deadline, the name flowed pretty easily...part 4, check.

About Bucking Thyme
2 oz Citadelle gin
3/4 oz Dolin dry vermouth
3/4 oz Thyme rosemary syrup*
3/4 oz lemon
4-5 oz Fentimen's Ginger beer
2 sprigs thyme

Combine all ingredients but the ginger beer, along with one sprig of thyme in a cocktail shaker with ice.  Shake until very well chilled.  Add 2 oz ginger beer to an ice-filled collins(ish) glass lined with a thyme sprig.  Double strain the cocktail atop the ginger beer, followed by another 2-3 oz of ginger beer, and give a gentle stir.  Kick back in the sun and take a sip.

Thyme rosemary syrup*
4 oz filtered water
4 oz sugar
4-5 wides strips lemon zest
5-6 sprigs fresh thyme
1 sprig fresh rosemary

Bring water and sugar to a boil until sugar is dissolved.  Remove from heat, add the zest and herbs, cover, and let cool to room temperature.  Store in fridge overnight, then strain into a fresh bottle.   

About Bucking Thyme

This one definitely has the strong essense of thyme, with a slighter hint of rosemary that pairs very well with the combo of gin, citrus, and botanicals from the dry vermouth.  Clean, crisp, refreshing, and simple to make...thanks for the inspiration from Mark at Cardiff Cocktails, and be sure to check back here for the MxMo round-up for all the great Witches' Garden creations.  

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