Lord help me. I want to start a drink series.
I never make cocktails at home. I always envy people who have amazing bar carts filled with glass tumblers and perfectly square ice cubes. While I don’t have a bar cart, I do have a burning desire to make more of an effort to make restaurant style cocktails at home. Sometimes I feel guilty going out to eat and spending a chunk of money on dinner and drinks. Like, I want to be chef, so shouldn’t I just make all this at home? So with that in mind, I wanted to start Sips. A way to document my thoughts and experiments with mixology.
Over the weekend I was playing around with whiskey concoctions. I rarely drink whiskey, so this was definitely challenging for me. I didn’t want to make a drink that was too sweet, but I also knew I had to add something to cut through the bitter Maker’s Mark. With that criteria in mind, I decided to try my hand at making an herb infused simple syrup. I used thyme for my herb, but you can honestly use whatever kind you want. I just steeped 3-4 sprigs of thyme in the simple syrup for about 2-3 hours, and then strained the syrup in a sieve.
After all that, I came up with something that I thought was worthy of a Sips post. Maker’s Mark with fresh orange juice, bitters and thyme simple syrup. A bit of a warning: this drink is semi strong. If you aren’t a whiskey fan, I would probably sit this one out.
I happened to be making pasta dough while I was mixing this drink. Hence the fucking flour thumbprint. 😦
Maker’s with Fresh Orange Juice, Bitters and Thyme Simple Syrup
makes one drink
3 oz. Maker’s Mark (or whatever whiskey you prefer)
2 oz. fresh orange juice
2-3 dashes of Angostura Bitters
1.5 tbsp thyme simple syrup
4-5 ice cubes
cocktail shaker (with ice)
Combine ingredients in the cocktail shaker. Shake vigorously for 10-15 seconds, then pour over ice. Top with a sprig or two of thyme.
Thyme Simple Syrup
makes about 3/4 cup
1/2 cup sugar
1/2 cup water
3-4 sprigs of fresh thyme
Bring sugar and water to a boil over high heat. When the sugar has dissolved, remove from heat and add the thyme. Let the herbs steep in the syrup for 1-2 hours, then strain the syrup through a sieve. Keep syrup in a (tightly capped) jar in the refrigerator, up to two weeks.