TIP­PLE TIPS

Epicure - - CONTENTS -

Thym Citron

A bal­anc­ing act

At Sin­ga­pore’s only French craft bar – at­tached to Restau­rant Jag, Yong Siang or Y.S. takes note of the flavour pro­files of over 40 herbs from the Savoie, chef Jeremy Gil­lon’s home­town. Thym citron, or cit­rus thyme, is a highly aro­matic thyme hy­brid with notes of le­mon, which pairs well with fruity Chardon­nay juice and zesty yuzu in this long, chilled and highly re­fresh­ing cock­tail. Thym citron gin

• Com­bine 10g of dried thym citron or sim­i­lar herb of your choice to 700ml of gin. In­fuse for 24 hours and it’s ready to use.

THYM CITRON

• 40ml thym citron

in­fused gin

• 30ml Alain Mil­liat

Chardon­nay juice

• 20ml yuzu sake liqueur

• 15ml thym citron syrup

• 3 dash An­gos­tura Bit­ters

• 1 bot­tle soda

gar­nish

• slice of de­hy­drated or­ange or other cit­rus, gin­ger candy

• thyme citron pow­der

» Place in­gre­di­ents ex­cept soda and gar­nish into a cock­tail shaker filled with ice. Shake well to chill through.

» Fill a long glass with ice. Dou­ble strain con­tents of shaker into glass. Top up with soda to the top, and gen­tly use a bar spoon to com­bine the liq­uids. Gar­nish.

thym citron in­fused gin dried thym citron herb

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.