Today we are so pleased to have a bespoke recipe, the 'thymeless cocktail', created by Gabrielle Jammal, aka The tea lady.
She is Tea Sommelier at Baccarat Hotel in NYC and has been running the program there since the hotel opened almost 6 years ago! Here she is with her Thymeless cocktail...
"I’m so excited to contribute to the Scottish Bee Company! I love it and purchase whenever I’m in Scotland! I have been working with tea for over thirteen years. My mission is to educate people about quality (whole leaf) tea at home. This includes also pairings and using tea in a number of ways including with alcohol. My idea for this was to make something sophisticated sounding but easy enough to even take to a picnic (or beach!) "
- 1 cup of boiling water
- 1 cup of Scottish Bee heather honey (blossom works as well but I personally prefer the heather)
- 2 Heaping tablespoons of dried thyme (you can also use rose petals. Dried is best because it yields a more intense flavour using less)
- Lemon juice
- Club soda
- Gin (I’ve used Perth Gin and also Lussa gin!)
To make a simple honey syrup infuse 2 heaped tablespoons of dried thyme to 1 cup of boiling water. Add 1 cup of honey to the same mixture. Let sit for 15 minutes. Then strain and put into a glass bottle in the refrigerator to cool.
In a high ball glass add ice, pour 2 Oz of Perth gin, 1/2 Oz Honey syrup (I make my cocktails on the less sweet side). If you like a touch sweeter you can use 3/4 Oz of syrup) 3/4 Oz lemon juice and top with club soda. Stir and add a slice of lemon or a sprig of fresh thyme and enjoy! For a more elevated syrup you can add one teaspoon of loose leaf tea and infuse in the mixture for the last three to five minutes.
Please let me know in the comments below if you have any questions. This is a recipe I made up at home and I love to hear how other people have found the process themselves.