01 Apr Welcome, Spring!
The Vernal Equinox has just passed, which for us laymen means, it’s springtime! This time of year brings to mind re-birth and warmer temperatures (things that weren’t a stretch of the imagination for me growing up in California). Currently I find myself bundled up in wool socks, sweat pants, two long sleeved shirts and a knit cap. Ahhh Michigan! Rather than give up and plot ways to migrate south, here’s to finding respite in other ways.
So, in trying to find a drink that really embodies a springtime feeling, I was immediately drawn to the Daquiri, the classic mix of rum, lime, and sugar that any good drinksmith should know. More specifically the Hemingway Daquiri, which invites a bit of grapefruit juice and Maraschino liqueur to the rum and lime party. Instead of simply revamping classics, I have gone with something original and well, more “springy”!
To me this means fresh, light, new and out of the ordinary, but just familiar enough to bring on a bit of nostalgia. Bonus, I get to play with navy strength gin (new to the Michigan market), which means 57% alcohol by volume! That standard was set in the 1800s after sailors developed a test to ensure their gin had not been watered down. The test amounted to setting it on fire and using it to ignite gun powder. While the gin itself has a bit of kick to it, the introduction of citrus, thyme, and elderflower give the drink a nice light balance that leaves you wanting more. Plus, it will no longer light on fire. Sorry cannoneers.
Seafarer’s Spring Thyme Daquiri
1.5 oz Thyme Infused Navy Strength Gin* (Plymouth or Hayman’s Royal Dock)
.75 oz Fresh Squeezed Lemon Juice
.5 oz Fresh Squeezed White Grapefruit Juice (pink or ruby is too sweet)
.5 oz St. Germain Elderflower Liqueur
1 tsp. Seville Orange Marmalade (I use Trader Joe’s)
Combine all ingredients with ice in a cocktail shaker, shake HARD for 15 seconds, double stain through a fine strainer (I prefer a hawthorn and mesh basket) to remove marmalade particles. Garnish with a sprig of fresh thyme.
*Place .5 oz by weight of fresh thyme into 750ml bottle. let stand 1-2 days, strain to remove thyme. If you just can’t wait, gently muddle 1 sprig (per serving) in mixing glass before adding other ingredients.
Originally published in the April Issue of Current Magazine