Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from the Test Kitchen - Desserts & Drinks

Sunshine

Makes six 6-ounce drinks
Sunshine

 

 

With this cocktail, it's all about the interplay of flavors.  Jen has chosen to use both lemon and fresh thyme to bring out the floral notes of this locally produced gin.  The use of St. Germain Elderflower liqueur was an inspired touch since it reinforces the floral aspects of the gin, while creating the bridge to the grapefruit juice.  Or as Jen put it, "It's beautiful to look at and as you tilt the glass, first you experience the thyme as an aroma, then the flavors tickle your tastebuds".

 


Ingredients

6 ounces Northshore # 6 Gin (you can substitute Bombay Sapphire or Hendrick's)
6 ounces St. Germain Elderflower liqueur
6 ounces fresh Ruby Red grapefruit juice
3 ounces fresh lemon juice (Meyer lemons work great here if you can find them)
12 dashes  Peychaud bitters
3 teaspoons fresh thyme leaves
3 to 4 cups small ice cubes


Directions

In a large pitcher, stir together the gin, liqueur, grapefruit and lemon juices, and the bitters.  Cover and refrigerate until chilled, about 1 hour.  You can do this step several hours in advance, if you wish. Just before you're ready to finish the cocktails, stir in the fresh thyme leaves.

Fill the shaker 2/3 full with the ice and pour in half the gin mixture (about 1 1/4 cups).  Cover and shake for 10 to 15 seconds.  Strain into three 6-ounce martini glasses. The fresh thyme leaves will be floating in the glass as garnish.  Finish the remaining cocktails in the same way.

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