Spring at Urban Kitchen means the arrival of fresh and vibrant produce and signals a shift in the menu—both in the kitchen and at the bar. Here, the Urban Kitchen mixologists bring us a beautifully herbaceous cocktail steeped in thyme and sage—a refreshing reminder of all the good green to come.
MAKES 1 DRINK
1½ ounces sage-infused gin
¾ ounce fresh-squeezed lemon juice
½ ounce thyme simple syrup (base recipe on page 53)
¼ ounce Suze aperitif liqueur
Splash of Dolin Blanc Vermouth de Chambery
2 dashes of Bittermens Scarborough Bitters
Garnish: Rosemary-Basil Foam (recipe below), basil leaf, and cracked pepper
Add ingredients to a bar shaker filled with ice and shake to chill. Double strain into a coupe or martini glass. Garnish with Rosemary-Basil Foam, a fresh basil leaf, and cracked pepper.
Rosemary-Basil Foam
1 bunch basil
3 sprigs fresh rosemary, stems removed
Up to ½ cup filtered water
1 ounce Suze aperitif liqueur
½ ounce simple syrup (recipe on page 53)
Egg white
Blanch basil then muddle the rosemary and basil leaves together. Add water to create a juice from the herbs then strain through a cheesecloth to remove the leaves and stems. Store this rosemary basil juice in the refrigerator.
To make the foam:
Add 3 ounces rosemary basil juice and remaining ingredients to a whipping siphon charged with nitrous oxide. Alternatively, dry shake until the mixture foams. Dispense or pour on top of drinks.
