Wednesday, June 22, 2011

Carthusian Summer Thyme

- 1.75 oz. Gin
- .75 oz. fresh ruby red grapefruit juice
- .5 oz. fresh lemon juice
- .5 oz. Thyme-infused simple syrup
- .25 oz. Yellow Chartreuse
- .25 oz. Aperol
- Shake well with ice
- Strain into a chilled cocktail glass that has been coated with the oil from a large grapefruit peel.  Discard the grapefruit peel
- Garnish with a long twist of lemon, cut directly over the completed cocktail so that the oil from the lemon coats the top of the drink

* This can be turned into a refreshing long drink as well.  Simply strain into a tall glass over new ice, and top off with chilled Champagne.

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