Published on August 14th, 2014 | by Jennifer Kaplan2
Thirsty Thursday: Hopscotch’s Tin Lizzy 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.
The 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
- 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
- Muddle the fresh peach segments, thyme, and mint.
- Add the lemon juice, simple syrup, vermouth, and gin.
- Shake with ice, strain into coupe, garnish with sprig of thyme, and enjoy!
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