Thyme Traveler
The Thyme Syrup ties everything together, highlighting the botanicals in the gin and the floral nature of the St-Germain.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| cucumber ribbon | 1 |
| Bombay dry gin | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| St-Germain | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| freshly pressed cucumber juice | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Thyme Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| fresh lemon juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Bittermens hellfire habanero shrub | Dash |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place 1 cup water, 1 cup sugar, and 1 small bundle of fresh thyme in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from heat and let the mixture steep for 1 hour. Strain and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain over ice into the Collins glass. Garnish with the fresh thyme.
Mixology by Whiphttps://mixologybywhip.com/recipes/thyme-traveler
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