Eclipse of Thyme

The Eclipse of Thyme is a sophisticated, herb-infused cocktail that combines the smoothness of gin with the citrusy zing of lemon and the complex sweetness of fig preserves. Topped off with a float of activated charcoal-infused vermouth for a stunning visual contrast that mimics an eclipse, this drink is sure to impress both your boss and your customers, making them remember you as the innovative mixologist of the establishment. Ingredients: - 2 oz Gin (a premium brand for a smooth taste) - 1 oz Fresh lemon juice - 3/4 oz Thyme simple syrup (recipe follows) - 1/2 oz Fig preserves - 1/4 oz Activated charcoal-infused sweet vermouth - Fresh thyme sprig for garnish - Ice cubes Thyme Simple Syrup: - 1 cup Water - 1 cup Granulated sugar - 5-6 Fresh thyme sprigs For the Thyme Simple Syrup: Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Add the fresh thyme sprigs, bring to a simmer, then remove from heat. Allow the mixture to cool to room temperature; the thyme will infuse the syrup with its flavor as it cools. Strain out the thyme sprigs and refrigerate the syrup until needed. Instructions: 1. In a shaker, muddle the fig preserves with the thyme simple syrup to release the flavors. 2. Add gin, fresh lemon juice, and a good amount of ice to the shaker. 3. Shake vigorously until well-chilled. 4. Strain the mixture into a chilled coupe glass, making sure to leave enough room for the float. 5. Carefully layer the activated charcoal-infused vermouth over the back of a spoon to create a float on top of the drink, giving it an "eclipse" appearance. 6. Garnish with a fresh thyme sprig. Glass: Serve in a chilled coupe glass, the elegant shape of the coupe allows the colors of the Eclipse of Thyme to shine and makes for a beautiful presentation. The Eclipse of Thyme is not only a treat for the taste buds but also a feast for the eyes, combining art and mixology. Its striking look and layered flavors will undoubtedly keep your spot as the star bartender of your establishment.