Fifth & Vermouth is featuring a wonderful cocktail, The Truck Stop Blues, created by our friend Christopher Cho. Create this party pleaser by checking out the recipe here!
While winter may be starting to settle in, we’re not quite ready to give up bright and refreshing cocktails that remind of us our warmer days quite yet. Case in point, this delicious cocktail was created by our friend Christopher Cho, one of Canada’s top bartenders and the owner of Traditional Bitters. Chris is also a partner in the Grassroots Restaurant Group, which includes many of Saskatchewan’s top culinary and cocktail destinations including Avenue Restaurant, Dojo Ramen, Sticks & Stones, Ayden Kitchen, and Little Grouse.
The Truck Stop Blues feature lavender vodka, an easy infusion you can make at home in only 30 minutes! Cho uses Absolut Vodka, which he cold steeps for 15 minutes with 15 grams of lavender. A blueberry and thyme syrup compliments the lavender flavor beautifully, as well as adds a lovely color to the drink. Fresh lemon juice, Cocchi Americano, and bright floral bitters round things out in this refreshing sipper.
This is a sure-fire crowd pleasure, so we suggest considering this beauty for your next dinner party.
Truck Stop Blues
1.5 oz Lavender Infused Vodka *
¾ oz Blueberry and Thyme Syrup **
½ oz Cocchi Americano
¾ oz Fresh Lemon Juice
1 dash of Traditional Bitters Floral Bitters
Combine all ingredients in a Fifth & Vermouth cocktail shaker. Add ice and shake vigorously until chilled. Double strain into a Fifth & Vermouth Rothko Double Rocks Glass with one large ice cube. Garnish with a sprig of fresh thyme (optional) and enjoy!
*For the lavender-infused vodka: add 1 tablespoon of lavender to one 750 ml bottle of vodka. Allow steeping for 30 minutes at room temperature. Strain out lavender and return vodka to the bottle.
** For the blueberry and thyme syrup: Add 1 liter of organic blueberry juice and a handful of thyme with stems to a pot. Bring to a boil. Whisky in 1 liter of granulated sugar. Allow thyme to steep for 10 minutes, double strain out the thyme sprigs. Transfer to sealable containers and store them in the fridge.