Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

White Lady Cocktail

Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum

Jeffrey Morgenthaler of Portland’s Pepe Le Moko gives the ethereal sour classic an herbaceous spin.

makes 1 cocktail (pictured left)

1 ½ oz London dry gin
1 oz thyme-infused Cointreau*
¾ oz fresh lemon juice
1 tsp rich simple syrup**
½ oz egg white
orange peel

1
Chill a coupe. Combine gin, infused Cointreau, lemon juice, simple syrup, and egg white in a shaker. Shake without ice until white is frothy. Add ice and shake again until chilled. Strain into a chilled glass. Express and discard orange peel.

Thyme Cointreau: Combine 1 cup thyme sprigs, gently bruised, and a 750-ml bottle Cointreau in a 1-qt canning jar. Let sit for 1 week, agitating regularly. Strain through a strainer lined with a coffee filter over a bowl. Infused Cointreau should keep indefinitely.

Rich simple syrup: Gently heat 2 parts sugar to 1 part water until sugar is dissolved. Chill.