Welcome, spring!

. March 25, 2013.
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The Vernal Equinox has just passed, which for us laymen means—it’s springtime! This time of year brings to mind re-birth and warmer temperatures. But I find myself bundled up in wool socks, sweat pants, two long-sleeved shirts and a knit cap. Ahhh Michigan! Rather than give up and plot ways to migrate south, here’s to finding respite in other ways.

So, in trying to find a drink that really embodies a springtime feeling, I was immediately drawn to the Daiquiri, the classic mix of rum, lime, and sugar that any good mixologist should know. More specifically the Hemingway Daiquiri, which invites a bit of grapefruit juice and Maraschino liqueur to the rum and lime party.  Instead of simply revamping classics, I have gone with something original and well, more "springy"!

To me this means fresh, light, new and out of the ordinary, but just familiar enough to bring on a bit of nostalgia. Bonus, I get to play with navy strength gin (new to the Michigan market), which means 57% alcohol by volume!  That standard was set in the 1800s after sailors developed a test to ensure their gin had not been watered down. The test amounted to setting it on fire and using it to ignite gun powder. While the gin itself has a bit of kick to it, the introduction of citrus, thyme, and elderflower give the drink a nice light balance that leaves you wanting more. Plus, it will no longer light on fire. Sorry cannoneers.

 

Seafarer's Spring Thyme Daiquiri
1.5 oz Thyme-infused Navy Strength Gin*
    (Plymouth or Hayman's Royal Dock)
.5 oz oz fresh squeezed lemon juice
.5 oz fresh squeezed white grapefruit juice
     (pink or ruby is too sweet)
.5 oz St. Germain elderflower liqueur
1 tsp. Seville orange marmalade (I use Trader Joe's)
 
Combine all ingredients with ice in a cocktail shaker, shake HARD for 15 seconds, double stain through a fine strainer (I prefer a hawthorn and mesh basket) to remove marmalade particles. Strain into cocktail glass,then garnish with a sprig of fresh thyme.
*Place .5 oz by weight of fresh thyme into 750ml bottle. Let stand 1-2 days; strain to remove thyme.
If you just can't wait, gently muddle 1 sprig (per serving) in mixing glass before adding other ingredients.
 

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