It's scotch thyme

By Monica Carbonell
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  • 1/2 peach (thinly sliced)
  • 3 orange peels
  • 4 sprigs of thyme
  • 2 dried apricots (diced)
  • 1 cinnamon stick (snap in half for easy straining)

Cocktail base:

  • 120 milliliters (4 ounces) Glenmorangie
  • 45 milliliters (1.5 ounces) RinQuinQuin
  • 60 milliliters (2 ounces) Verjus
  • 4 dashes of Bittered Sling Kensington Market Bitters
  • 2 brown sugar cubes
  • 60 milliliters (2 ounces) water


  1. Create the cocktail base first – fill a mason jar with brown sugar cubes and bitters, muddle until dissolved.
  2. Add the rest of the ingredients into the jar and toss it into the fridge. Leave it there, covered, for an hour.
  3. Throw all your dry ingredients into the French press.
  4. Add your chilled cocktail into the French press and cover. Leave in the fridge for five minutes before serving.
  5. This can be served on the rocks or up in a martini glass – whichever you prefer!

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