A balance of sharp, sweet and savoury flavours to enjoy as the days get longer
The Ethicurean cocktail
This cocktail has quickly become a classic at the Ethicurean, a delightful balance of sweet, sharp and savoury. As the days lengthen, it makes a perfect pre-dinner drink in the garden. Thyme has antiseptic qualities, as do honey and lemon, making this an excellent pick-me-up, with or without the vodka. Investing in an inexpensive Boston cocktail shaker is a very good idea. It allows you to build and shake drinks containing juice, aerating them, chilling them quickly and forming a pleasing froth. Most bartenders would advise that shaking should be used only when drinks contain some juice. You will significantly lower the temperature by shaking, but expect a small level of dilution from the ice. If all the ingredients are clear, stirring is the better option, preserving the clarity of the drink.
We like to make a half–and–half honey and thyme syrup which we add to the cocktail. If you are making a few cocktails, it's a good way of saving time.
Serves 1
ice cubes
lemon¼
thyme 2 sprigs plus 1 to serve
honey 1 tsp
vodka 25ml
apple juice 100ml
For the honey and thyme syrup We like to make a half and half syrup to use in the cocktail above. If you are making a few cocktails, it's a good way of saving time.
honey 1 tsp per cocktail
thyme 1 sprig for every drink you would like
To make the honey and thyme syrup for the cocktail, place the honey and thyme in a pan and add 1 teaspoon of water for every teaspoon of honey. Bring gently to a simmer, then remove from the heat and leave to cool. Strain into a sterilised container and store in the fridge; it will keep for 2 weeks.
To make the cocktail, fill your glass to the rim with ice. Squeeze the wedge of lemon into the glass part of a Boston shaker, then drop in the squeezed lemon wedge, together with the thyme. Mash together with a wooden pestle. Add the honey, pouring in just a little warm water to dissolve. Measure out the vodka – there's no harm in a double if the wind takes you – and pour it on to the other ingredients. Add the apple juice and the honey and thyme syrup and top up to just below the rim with ice. Tap the tin on top of the glass and shake till water condenses on the outside of the shaker.
Separate by using the heel of your hand to knock where the glass and tin are touching. Pour those last few precious drops into the tin, then place a Hawthorne strainer over the tin and pour the mixture into your chilled glass. Top up with ice and a small sprig of thyme, then add more juice to taste