Thyme for Tea with Cinzano Vermouth

Thyme for Tea Cocktail with Cinzano Bianco Vermouth //

This post is brought to you by Cinzano. Recipe and ideas are my own.

Vermouth is one of those jack-of-all trade bottles in your liquor cabinet. Have it for an aperitif to whet your appetite before a meal, pair it with your favorite gin for a classic martini, sip it alongside your meal, infuse it with interesting herbs and spices, or play off its flavors in a new cocktail twist. Do you have any particular brands that come to mind when you think of vermouth? For me, the classic vermouth I’ve been grabbing for ages is Cinzano.

Thyme for Tea Cocktail with Cinzano Bianco Vermouth // stirandstrain.comAnd today we’ve got a wonderful cocktail that will be your spring and summer sipper: Thyme for Tea. This cocktail was made for outdoor garden parties. Fresh thyme is steeped in a green tea syrup, mixed with gin and Cinzano Bianco Vermouth, and kissed with the subtle scent of lavender and a touch of lemon. You could quietly sip one of these by yourself, lost in thought, or mix up a whole bunch and enjoy with some friends on a late summer afternoon.

Thyme for Tea Cocktail with Cinzano Bianco Vermouth //

Thyme for Tea Cocktail with Cinzano Bianco Vermouth //

Thyme for Tea

1-½ ounces London dry style gin
¾ ounce Cinzano Bianco Vermouth
½ ounce thyme and green tea syrup (recipe below)
¾ ounce lemon juice
3 dashes lavender bitters
thyme sprig garnish

In a mixing glass ⅔ full, pour in gin, Cinzano Bianco Vermouth, thyme and green tea syrup, lemon juice and lavender bitters. Stir 20 seconds and strain into a chilled coupe glass. Garnish with a fresh thyme sprig.

Thyme and Green Tea syrup

1 cup sugar
¾ cup water
Handful of fresh thyme (about 8-9 grams)
2 bags genmaicha green tea

In a small saucepan over medium-high heat, combine sugar, water and thyme. Bring to just under a boil, stir to dissolve sugar, and remove from heat. Add tea bags. Cover and let steep 30 minutes. Strain mixture into an airtight container and use immediately or refrigerate up to two weeks.