• Kate

Frothy Thyme Lemonade with Ginger


I was out at a local Indian Bistro a few weeks ago, sitting at the bar and having dinner with a few co-workers. We didn’t order cocktails but I was transfixed by the bartender preparing a few impeccably beautiful drinks. I chatted with her about one that particularly caught my eye, this foamy number with a few drops of bitters that she ran a toothpick through to create a string of hearts. I don’t remember all the ingredients, just that it was a gin drink and had an egg white, which caused the frothy head. I was completely enthralled by the extra touches and wanted to give it a try!


What I came up with was a Frothy Thyme Lemonade with Ginger.


For Lemonade


  • 2 C Water

  • 1 C Lemon Juice

  • 1 Tbsp Dried Thyme

  • ¼ C Sugar

  • 1 Tsp Salt

Yields 3 C


In a small saucepan combine water, lemon juice, sugar, thyme, and salt. Place over medium-low heat and allow to simmer for 20 minutes. We are brewing the thyme leaves and melting the sugar to create an infused lemonade. I am a firm believer that adding salt to anything elevates the flavor, activating another section of your taste buds.


Allow to cool and the dry leaves to sink to the bottom, pour into an airtight container and move to the fridge to await use. You can make this ingredient ahead of time, it does have a bold flavor that is perfect for drinks but may be too intense for regular consumption.


Per Cocktail



  • 2 Oz Thyme Lemonade

  • 1 ½ Oz Gin

  • ¼ Tsp Freshly Grated Ginger

  • 1 Egg White

  • Angostura Bitters

  • Ginger Slice for Garnish







In a shaker combine freshly grated (or chopped) ginger, gin, and lemonade. Use a muddler or any sort of blunt object that can reach the bottom of the shaker, to release the flavors of the ginger combining the distinct taste with the liquids.


Crack an egg and pour the contents into one hand over a small bowl. Loosen your fingers slightly to allow the white to slide through separating from the yolk as it rests in your hand. Pass the egg back and forth to work all the white through your fingers. You can also use the two halves of the shell, as you pass the egg back and forth the white will work its way away from the yolk and fall into the bowl. I personally prefer using my fingers, it may feel odd but I have better control over my ingredient.



Tip: What to do with that yolk??? You can make a wonderful moisturizing face mask by mixing the yolk with 1 Tsp oil (olive, coconut, or almond), and 1 Tsp honey. Apply to a clean face to let sit for 15 minutes then rinse with cool water.





Add ice to your shaker and shake intensely. Not only do we want the ice to cool the contents but we want to aerate the white of the egg to make the congealed substance light and frothy. It has the same effect as making meringue before the stiff peaks occur.




There will be chunks in the shaker from the ginger so using a small sieve strain the liquid into a glass, top with the foam that will follow. If you don’t have a strainer you can use cheesecloth, or warn your guests there may be some chunks in their drink.


As a final touch add a few drops of bitters to the foam and run a toothpick through the froth to bring a white line through the warmly toned drops, creating a heart. Add a slice of ginger for garnish, sip and enjoy.


Cheers!




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