California Cooler Cocktail
Photo: John Valls
Whatever the outdoor occasion, this bubbly, herbaceous cocktail will lend the perfect summery touch.
Ingredients
- 1 1⁄2 oz. London dry gin
- 1⁄2 oz. Sauvignon Blanc–thyme syrup
- 1⁄2 oz. fresh celery juice
- 1⁄2 oz. fresh lime juice
- 1 oz. chilled sparkling wine, to top
- Tools:shaker, strainer
- Glass:coupe
- Garnish:thyme sprig
Preparation
Shake the first four ingredients with ice, then strain into a chilled glass. Top with the sparkling wine, then garnish.
Sauvignon Blanc–Thyme Syrup: In a small pot, bring 1 bottle (750 ml.) of Sauvignon Blanc to a boil, then reduce the heat to low and add 1⁄2 of a bunch of fresh thyme and 2 bay leaves. Allow to steep for 5 minutes, then strain to remove the solids. Add 2 1⁄2 cups of granulated sugar to the liquid and bring back to a simmer, stirring until the sugar has completely dissolved. Let cool, then bottle for use; keeps refrigerated for up to 2 weeks.