This cocktail was created by Shawn Chen, beverage director at RedFarm, New York City. “Thyme and herbal bitters bring a nice balance to smoky peated scotch and make the drink more approachable,” says Chen.
- 1 ½ oz. BenRiach 10 year old Curiositas (or other peated scotch)
- 3 dashes Bittermens Scarborough Savory Herbal bitters
- ¾ oz. lemon thyme syrup (recipe below)
- 1 oz. lime juice
- ¾ oz. sparkling wine
- 2 sprigs thyme for garnish
Combine all ingredients except sparkling wine in a shaker with ice. Shake and double strain into a sherry glass. Top with sparkling wine and garnish with thyme.
Lemon Thyme Syrup
- 1 sprig of thyme
- 3 lemon wedges
- 2 cups water
- 4 cups fine sugar
Combine all ingredients in small saucepan over medium heat, stirring continuously until sugar is completely dissolved. Let cool for 30 minutes. Use a fine mesh sieve to strain into a mason jar. Keeps refrigerated for up to a month.