Quantcast
☰ menu   

Herbal Gin Fizz


Herbal Gin Fizz
It just isn’t summer (or spring!) without a bright and bubbly gin cocktail. Mix this one slowly, to preserve the club soda’s carbonation.
Write a review
Print
Ingredients
  1. 1 tablespoon Thyme Simple Syrup (recipe in Note)
  2. 3 ounces Hendrick’s gin
  3. Juice of half a lemon
  4. 4 ounces club soda
  5. Thyme sprigs, to garnish
Instructions
  1. Fill a rocks glass with ice, and top with simple syrup, gin, and lemon juice. Stir gently to combine. Top with club soda, and stir gently again. Garnish with thyme sprigs.
Notes
  1. TRY IT WITH: A triple crème made with goat’s milk. “If you’re using a lighter gin [like Hendrick’s] with cucumber and rose accents, you can get away with goat cheese,” says Tenaya Darlington, the cheese blogger at madamefromageblog.com. “The citrusy note in the cocktail would also play nicely off that tangy zip [of goat cheese].” We love Nettle Meadow Farm Kunik, a mixed-milk, mold-ripened round made with goat’s milk and Jersey cow’s cream.
  2. Thyme Simple Syrup
  3. 1 cup sugar
  4. 1 cup water
  5. 10 thyme sprigs
  6. Combine sugar, water, and thyme in a pot on the stove. Bring to a boil, and stir to dissolve. Cool to room temperature. Refrigerate leftover simple syrup in a glass container for up to 4 weeks.
culture: the word on cheese http://culturecheesemag.com/

Becca Haley-Park

Written by , and

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

Written by Photographer Joe Greene

Joe Greene shoots award-winning food photography for web, print, and packaging. Joe started as a painter, switching to photography when he couldn't get his ideas on canvas fast enough. Joe's clients include magazines, celebrity chefs, restaurants, and more.

Written by Stylist Sunny Ricks

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe