THE ALEXANDER FIZZ
This gin-based blender cocktail was created by Shaun Layton, head bartender at Vancouver's George Lounge. His inspiration was two classics: the Brandy Alexander and the Ramos Gin Fizz (Layton's "second favourite brunch drink behind the Bloody Mary ").
INGREDIENTS
45 ml Hendrick's Gin
25 ml white creme de cacao
10 ml orange flower water
45 ml cream
30 ml fresh thyme syrup
(see instructions below)
10 ml fresh lemon juice
15 ml soda
1. PREP THE THYME SYRUP
To make the thyme syrup, combine 2 tablespoons of sugar and 40 ml of water in a saucepan and bring to a boil. Stir to dissolve the sugar, add several sprigs of fresh thyme and reduce to a simmer. Let simmer for 30 minutes and allow to cool completely. Use immediately or store covered in the fridge.
2. MIX IT ALL TOGETHER In a blender, combine all the ingredients except for the soda. Add a few ice cubes and puree until smooth.
3. POUR, GARNISH, ENJOY Pour contents into a large, chilled champagne flute or narrow wine glass, leaving room at the top. Add soda, stir once or twice with a swizzle stick or bar spoon and garnish with a sprig of fresh thyme and a lemon twist.
This gin-based blender cocktail was created by Shaun Layton, head bartender at Vancouver's George Lounge. His inspiration was two classics: the Brandy Alexander and the Ramos Gin Fizz (Layton's "second favourite brunch drink behind the Bloody Mary ").
INGREDIENTS
45 ml Hendrick's Gin
25 ml white creme de cacao
10 ml orange flower water
45 ml cream
30 ml fresh thyme syrup
(see instructions below)
10 ml fresh lemon juice
15 ml soda
1. PREP THE THYME SYRUP
To make the thyme syrup, combine 2 tablespoons of sugar and 40 ml of water in a saucepan and bring to a boil. Stir to dissolve the sugar, add several sprigs of fresh thyme and reduce to a simmer. Let simmer for 30 minutes and allow to cool completely. Use immediately or store covered in the fridge.
2. MIX IT ALL TOGETHER In a blender, combine all the ingredients except for the soda. Add a few ice cubes and puree until smooth.
3. POUR, GARNISH, ENJOY Pour contents into a large, chilled champagne flute or narrow wine glass, leaving room at the top. Add soda, stir once or twice with a swizzle stick or bar spoon and garnish with a sprig of fresh thyme and a lemon twist.