This cocktail must be one of the strangest concoctions I’ve come up with yet. But, I was really craving a savory and smooth cocktail that utilized some of the yummy produce that my husband’s garden was giving us. At first I tried some muddling of these awesome cucumbers that he grew. But, the cucumber was much too bitter for a good cocktail. That is when I realized they were PICKLING cucumbers. Duh. So, a quick pickle happened and then the magic of this drink came together. If you are looking for a savory and smooth cocktail — good for brunch or a nice lunch on the lawn — then I’d challenge you to give it a shot.
Gin & Thyme Fizz Cocktail with Quick Pickles
This cocktail is made with egg white. Egg whites give a cocktail a creamy and rich texture along with some pretty awesome looking foam. Use your best food handling practices when working with raw eggs at all times. Clean hands, freshest possible eggs, and safe handling. Typically when using egg whites in a drink I like to shake up the drinks ingredients without ice to make sure the foam is the best and then I add ice, shake a bit and pour into a glass. Because I wanted the thyme and quick pickle to impart some flavor in this drink I chose to shake it all together with ice. It still worked great.
Ingredients & Supplies:
- Cocktail Glass- I used a rocks glass
- Cocktail Shaker
- Fine Mesh Sieve
- 1 Egg White
- 2 oz Gin
- 1 oz Simple Syrup
- Juice of 1/2 lime
- 2 Quick Pickles (recipe below)
- 2 Sprigs of Thyme
- Fill a cocktail shaker with ice. Pour over the gin, simple syrup, and lime juice. Add in 1 sprig of thyme and 1 quick pickle.Finally add the egg white.
- SHAKE LIKE CRAZY! Shake it up really well so that the quick pickle and thyme really infuse the drink with flavor and so the egg white gets nice and frothy.
- Strain the cocktail into a glass. You can do this drink up in a martini glass, or like I did, on the rocks in a rocks glass.
- Garnish with quick pickle and sprig of thyme
Quick Pickle Recipe
Quick pickles are not pickles that will last for a long time in your pantry. I like to make quick pickles the same day or the day before I’m going to eat them. Make at least 30 minutes to 1 hour before you need them.
Ingredients & Supplies
- 1 Medium to Large Sized Bowl
- 2 Pickling Cucumbers cut into spears
- 1 Tablespoon Sugar
- 1 Cup Apple Cider Vinegar
- 1/2 Cup White Vinegar
- 1 Cup Water (Boil before use)
- 1/2 Tablespoon Kosher Salt
- Put vinegars, water, and sugar in bowl and stir until sugar dissolves.
- Add cucumber spears to bowl, make sure vinegar solution covers all spears.
- Sprinkle with salt, cover and set in fridge.
- Test for a crunchy, slightly acidic and slightly sweet pickle after about 30 minutes to 1 hour.