Well, here we are. The year's winding down. Before you know it, we'll be making New Year's resolutions and 2017 will have arrived. But, until then, there's plenty of family time to be had, and, in my family, that means bring on the drinks!
I wanted to make a special cocktail to serve at Thanksgiving dinner next week. You might remember last year's Cranberry Sangria that screams holiday in a glass. This time around, we're getting fancier, and lightening things up, while keeping fall in mind.
Among our ingredients are fresh grapefruit, which is in season, and thyme. The evergreen herb contributes to the drink's punny name (Running out of Thyme), as well as complements our gin of choice: Caorunn. As the star of the holiday cocktail, the small-batch Scottish gin — with crisp and dry tasting notes — will please even those who aren't big gin drinkers.
Also, the recipe's listed Lillet Blanc isn't imperative, but this is a special occasion we're prepping for. The aperitif really completes the drink.
Our latest cocktail of the week is so delicious that it'll impress your company, and so light that it won't stuff you before you feast. An added bonus? The drink's two-ounce pour packs enough punch to make your annoying uncle seem slightly less annoying. Slightly.
Running Out of Thyme
Thyme Simple Syrup:
1 cup water
1 cup sugar
7 thyme sprigs
In a small saucepan, bring water to a boil and add sugar. Stir until dissolved and remove from heat. Add thyme and let steep for 10-15 minutes. Remove thyme. Store covered and refrigerated for up to a month.
2 ounces gin
.5 ounce Lillet Blanc (optional, but recommended)
.5 ounce thyme simple syrup
Juice of half a lemon
Juice from quarter of a grapefruit
Fill a coupe glass with ice to chill. Set aside. Fill a cocktail shaker with ice and add gin, Lillet Blanc, simple syrup, and lemon and grapefruit juices. Shake until chilled. Discard ice from coupe glass and strain in cocktail. Garnish with a thyme sprig.