¾ oz lime
½ oz thyme syrup
½ oz Aperol
¼ oz pêche liqueur (we use Briottet Crème de Pêche de Vigne)
2 oz pisco (we use Encanto)
1 egg white
2 dashes peach bitters
a swirl of Angostura bitters
Combine all ingredients except bitters in a shaker. Mime shake (without ice) 5-8 seconds. This will add volume to the froth. Add ice; shake hard. Strain into a coupe glass, top with bitters, and swirl with a straw.
1 c water
1 c sugar
7 sprigs of thyme
Bring water and sugar to boil, add thyme sprigs. Take off heat, then stir. Let steep for 30 minutes, then strain into a glass container. Can be stored, covered, in the refrigerator for up to 2 weeks.
If you’ve never had a Pisco Sour before, get thee to the nearest bar that will serve you one and do so! It’s a fantastic cocktail, and the national drink of Peru. Traditionally it is made with lemon, pisco, egg white, sugar and Angostura bitters, and some variations have grated cinnamon on top. Pisco Sours are perfect for warm weather as they combine lightness with an airily silky texture.
This version celebrates our love of psychedelia. The color is beautiful and you can get creative with a paintbrush of bitters on the egg white froth. The melding of the subtle aroma of thyme with the hypnotic swirl of bitter orange, rhubarb and peach flavor invokes a delirious summer hang with killer guitar tones.
“All of time and space; everywhere and anywhere; every star there ever was. Where do you want to start?” —Dr. Who
GRIMOIRE: Cure your ills with...
THYME // Thymus Vulgaris
Thyme is high in nutrients such as potassium, calcium, and vitamins A, B, and C. It is one of the most antioxidant rich herbs around.