The Dorchester cocktail
Fancying up this gin, Lillet rose, and cranberry cocktail with thyme-infused simple syrup and mixing sugar with lemon zest for the rim of the glass, you’ll feel like a real mixologist!
- 0.50 cup
- 0.50 cup
- 5 sprigs
- 0.25 cup
- 1 zested
- 2 oz
- 1.50 oz
- 0.50 oz
- 0.25 oz
- x 1
- 2 long strip
- 1 sprig
For the thyme simple syrup: Combine the water, sugar, and thyme in a small saucepan over medium-high heat. Bring to a boil and stir just until the sugar dissolves. Remove from the heat and let cool completely.
Remove the thyme sprigs and transfer the syrup to a small jar. Store in the refrigerator for up to 1 month. Discard if any mold appears.
For the lemon sugar: Stir together the sugar and lemon zest on a small plate.
For the cocktail: Fill a 4-ounce coup with ice and water to chill. Pour the Lillet rose, gin, cranberry juice, lemon juice, and thyme simple syrup into a cocktail shaker. Fill with ice and shake until well chilled.
Discard the ice water from the coup. Rub the lemon wedge around the rim to moisten. Hold the rim at an angle and dip it in the sugar to coat. Strain the cocktail into the glass.
Cut a small slit in the center of the lemon strip. Thread the sprig of thyme through it. Pop it into the glass to garnish.