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Raspberry Thyme Smash

Octobor 2,  2010 (part of Cocktail Chronicle)

My first experience of ‘fancy’ cocktail made at home. Seasonal and exotic for 2008, it was published in the July issue of Bon Appetite. Impressed by how doable it was, I made it over and over again throughout that summer.

Today, with the brunch menu in my hand at Luna Park in the city, my eyes immediately went to the cocktails. It would be my first drink(s) made by professionals in a long time. I was full of anticipation.

Mint Julep was bitter from old, under watered mint. Icebreaker of Ciroc and icewine was weak and sweet with a temperature of more ’cool autumn’ than ’icy winter’. Roadrunner was slightly more interesting with tequila, prickly pear and sage, but diluted.

Now at home, this rasberry thyme drink is still gorgeous to look at and its freshness still tickles my tongue, but that wide-eyed wonder of the first time, is no more.

400+ drinks later, now the bar is set much higher.

Based on Raspberry Thyme Smash from BLT Market (Makes 1):

  • 2 fresh thyme sprigs, 1 for muddling, 1 for garnish
  • 7 fresh raspberries, 6 for muddling, 1 for garnish
  • 2 oz (4 tbsp) Rangpur gin
  • 2 tbsp crème de framboise (or 1.5 tbsp simple syrup)
  • 1 oz (2 tbsp) lime juice


  1. In an ice shaker, muddle thyme leaves, 6 raspberries, simple syrup and crème de framboise if using. Add gin and lime juice. Add ice and shake until cold. Strain into a chilled glass.
  2. Garnish with the thyme sprig and a raspberry.

One Trackback/Pingback

  1. By Cocktail Chronicle « Sunnyvaleglutton's Blog on 04 Oct 2010 at 7:21 pm

    […] Raspberry Thyme Smash (10/02/2010) « Cocktail Chronicle: Red Cloud Cocktail Chronicle: Yuzu Friendly » […]

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