Head barman Y.S. Neo of The Lounge Bar infuses a gin-based highball with notes of wine grape for a refreshing hot weather guzzle.
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.
• 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
• 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.