Below is an interpretation of a cocktail sampled at Fig and Olive in New York’s Meatpacking District – Summer in Provence.
The combination of fresh fruit juice, tangy gin, and savory spices creates a cocktail perfect for opening up palates for a dinner party. It’s refreshing, yet not so sweet that you can’t stop drinking it (this is a problem for me with sweet drinks). Well balanced is the perfect term.
Recipe
Summer in Provence does take some prep work as the thyme and rosemary syrup must be made ahead of time and chilled. A muddler is also beneficial to muddle the blackberries but not necessary. The back of a spoon works almost as well.
Ingredients:
- Sugar (we substitute Splenda) – 1 cup
- Water – 1 cup
- Sprig of thyme
- Sprig of rosemary
- Blackberries
- Gin (We like something smoother and more citrusy for this drink like Cardinal Gin. We also like the fact that it is distilled right here in the United States – North Carolina to be exact.)
- Lime
- Club soda
Assembly
- Mix the water, sugar, and whole sprigs of thyme and rosemary in a small pan. Bring to a boil for five minutes.
- Remove the saucepan from the stovetop and refrigerate until chilled and ready to serve.
- Muddle 4 blackberries in the bottom of a cocktail glass
- Add crushed ice
- Add 3 oz (2 shots) of gin, a large splash of the thyme rosemary syrup, and a squirt of a lime wedge
- Fill the remaining glass with club soda for some fizz
