Reposado tequila, cava and fresh thyme come together for a sophisticated tequila experience.
I am typically not a tequila drinker, but this herb-inspired cocktail blends tequila and sparkling cava for a thyme-infused alcoholic pop that I love. Rather than using a flavored substitute or artificial thyme flavor, I prepared this drink with home-grown thyme. In my opinion, fresh ingredients are what make a drink a true cocktail.
Around the office I am known as the plant lady because I love growing all types of plants, succulents and herbs. Before my thyme burned up from the summer heat, I selected a few sprigs that inspired me to create this spirit, which finishes similar to a seltzer.
This recipe uses reposado tequila, which basically means “rested” in Spanish. Reposado tequilas rest anywhere from two months to a year before they are bottled. Reposados take on a gold hue from the aged oak or white oak barrels in which they are aged. I used the Don Julio brand, which I found in my local ABC store. You can use any brand of tequila you prefer, but make sure to use the reposado.
This cocktail also uses cava, which is a sparkling wine from Spain. It may be white (blanco) or rosé (rosado). Cava goes so well with tequila, and for this cocktail I used the Freixenet Sparkling Cordon Negro Brut Cava, which I found in my local grocery.
Tequila typically gets me in trouble, but the elegant tequila and thyme flavors in this drink bring about my more sophisticated side. Admittedly, I am a little fickle where cocktails are concerned. But you’ll see, once you take a sip of this wonderful drink, you will be sold too.
- 3 tbsp lime juice
- 4 springs fresh thyme
- 1/4 cup simple syrup
- 1/2 cup reposado tequila
- 2 springs fresh thyme garnish
- Pour the lime juice into a cocktail shaker and drop in the thyme sprigs. Bruise the thyme using a muddler to release the flavor and aromatics.
- Add the simple syrup and tequila, then add ice until it almost fills the cocktail shaker. Cover the shaker and shake 15 seconds to mix ingredients.
- Using a strainer, split the fluid equally into two chilled glasses. Top each glass with cava and garnish with a sprig of thyme.