Sprig of Native Thyme cocktail brings together kumquat oleo saccharum with an Australian native herb flavour in a gin-based cocktail.
Sprig of Native Thyme – Photo © Cocktails & Bars
In a previous cocktail project, we featured an easy way to make kumquat and native thyme oleo saccharum, by combining sliced kumquats, castor sugar, an Australian native herb in a vacuum sealed bag. You can read more about oleo saccharum Native thyme, also known as cut-leaf mint Bush is a highly aromatic herb that adds a menthol-like note.
Named Sprig of Native Thyme, the cocktail marries the fruity flavours of the oleo with the botanicals in the gin along with a floral element from elderflower liqueur. A little soda water not only adds effervescence but texture and lightness to the drink.
Sprig of Native Thyme Cocktail Recipe
Original Recipe created by Cocktails & Bars
Ingredients
- 45ml gin
- 15ml St Germain Elderflower Liqueur
- 30ml kumquat and native thyme oleo saccharum
- 30ml lemon juice, freshly squeezed
- 30ml soda water, to top
Glassware: coupette
Garnish: orange rind, expressed and discarded; native thyme sprig
Method
In a cocktail shaker, add the gin, St Germain Elderflower Liqueur, kumquat and native thyme oleo saccharum and lemon juice over ice and shake hard until chilled. Double strain into a chilled coupette. Express the orange rind over the drink and around run around the rim of the glass then discard. Garnish with fresh native thyme sprig.
