Recipe created for the Punch Brunch 2020 by Sean McGuigan, head bartender, The Lobby Lounge and RawBar at the Fairmont Pacific Rim in Vancouver.
The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, A Bit Curious, Flapjack Punch and Morning Ritual.
• 0.5 oz Botanist Gin
• 1 oz Lustau Vermut Blanco
• 0.5 oz strawberry lemon thyme oleo saccharum*
• 1 drop Scrappy’s Cardamom Bitters
• 2 oz Haywire “The Bub” sparkling rosé
Mix all ingredients except the sparkling wine in a chilled flute or wine glass, then top with bubble. Garnish with a sprig of thyme and a strawberry slice. Serves 1.
*Note: To make the strawberry lemon thyme oleo saccharum, follow the instructions in our Home Bar story here, but add a couple of fresh strawberries and a sprig of thyme to the lemon peels.
