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California Cooler Cocktail

Whatever the outdoor occasion, this bubbly, herbaceous cocktail will lend the perfect summery touch.


  • 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


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.

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