At my wedding, we served a few signature cocktails. The most popular was an apple thyme martini–sweet and herbaceous, perfect for a Palm Springs outdoor evening affair. Now celebrating our tenth anniversary, I decided to take that idea and step it up a little bit with the addition of some bubbly (nothing says celebration like champagne, right?). I added that same thyme simple syrup, an ode to those apple martinis, with Frangelico and topped it all off with a little Prosecco. The result is, I think, even more fun than those original cocktails–nutty, lemony, a bit herbaceous, and full of bubbles–it’s just plain fun. And don’t skip the lemon peel garnish–it adds a little inviting lemony scent right on top. A perfect toast to love (and would be absolutely perfect for the holiday season or a New Years Eve party!).
Hazelnut Thyme Champagne Cocktail
Course: Uncategorized1
drink20
minutesIngredients
1 cup sugar
1 cup water
8 sprigs fresh thyme
1 1/2oz Frangelico (Hazelnut Liqueur)
Champagne (or, I used Prosecco)
Lemon peel twist (for garnish)
Directions
- Bring 1 cup water, sugar, and thyme to a simmer over medium heat. Stir frequently to dissolve the sugar. Once the sugar has dissolved and the syrup is at a simmer, turn the heat off. Let the thyme steep for 15 minutes, then discard the thyme stems through a fine mesh sieve.
- To make the cocktail: Pour 1 1/2 oz of syrup and 1 1/2 oz of Frangelico into a glass and stir to combine. Fill the rest of the glass with champagne. Garnish with lemon peel twist. Simple and elegant—-enjoy!
