Beer, Wine, and Liquor summer cocktail recipe

Published on August 14th, 2014 | by Jennifer Kaplan


Thirsty Thursday: Hopscotch’s Tin Lizzy Summer Cocktail Recipe

summer cocktail recipe
Summer may be coming to an end but that doesn’t mean we can’t squeeze in a few more gatherings with family and friends. This summer cocktail recipe from Hopscotch Restaurant & Bar in Oakland, CA is a crowd pleaser and makes great use of whats fresh in season at the farmer’s market right now.

summer cocktail recipeThe Tin Lizzy is a delicious original summer cocktail recipe created by Hopscotch bartender Blake Sondel Cole. Hopscotch is a must try spot in Oakland, CA that was just featured in the book This Is Oakland: A Guide to the City’s Most Interesting Places. You can also catch Hopscotch’s chef Kyle Itani on Knife Fight on The Esquire Network Tuesday, August 19th at 10|9c.

Now, we just need to hook up the folks at Hopscotch with the folks at Distillery No.209 for a truly local cocktail.

Tin Lizzy Summer Cocktail Recipe

Recipe by Blake Sondel Cole


  • 4 1/2 inch segments of fresh peach
  • 1 sprig thyme
  • 1  mint leaf
  • 1/2 oz. lemon juice
  • 1/2 oz. simple syrup
  • 1/2 oz. Imbue Bittersweet Vermouth
  • 2 oz. Gin

Cooking Directions

  1. Muddle the fresh peach segments, thyme, and mint.
  2. Add the lemon juice, simple syrup, vermouth, and gin.
  3. Shake with ice, strain into coupe, garnish with sprig of thyme, and enjoy!

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About the Author

is a former marketing consultant who decided, at the age of fifty, to turn her hand to creative non-fiction. Jennifer continues to write about sustainable food and wine, the intersection of food and marketing and food politics for and is the author of Greening Your Small Business (November 2009, Penguin Group (USA)). She was been named one of The 16 Women You Must Follow on Twitter for Green Business. She has four kids, a dog, a hamster and an MBA - find her on and .

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