23 Skidoo

Ok, let's get right to it. How cute is this clothespin garnish? The first time I ever saw a cocktail with one was on Travelling Bartenders' Instagram feed. I'm not sure if they came up with it, but ever since I've seen it popping up in a number of different places. Not only is it completely adorable, it's also pretty handy if you don't want your garnish floating in your drink. It works great with aromatic herbs like thyme and rosemary.

Since I was dying to use my mini clothespins, the 23 Skidoo seemed like a perfect place to start. This is an elegant, sweet, aromatic cocktail - almost too sweet for my taste, but I like the way the flavors of the St. Germain and thyme syrup work together. It's not the first time I've used thyme as a garnish, but it is the first time I've actually put it into a cocktail. It seems like a natural pairing with gin and sparkling wine.

History: The 23 Skidoo comes from Eleven Madison Park in Manhattan. The name refers to a slang phrase from the early 1900's that refers to leaving somewhere quickly. It may appropriately have originated quite close to Eleven Madison Park, at the Flatiron Building on 23rd Street. Supposedly the unique shape of the building caused wind to swirl around its base, and men would gather there to watch ladies' skirts get blown up. Constables would have to force the men to leave the area, and this became known as "giving them the 23 skidoo."

23 Skidoo

1 oz. gin
1/2 oz. St. Germain
1/4 oz. thyme syrup*
1/4 oz. lemon juice
3 oz. sparkling wine

Combine gin, St. Germain, thyme syrup, and lemon juice in a shaker with ice. Shake until chilled. Strain into a coupe or champagne flute and top with sparkling wine. Garnish with a sprig of thyme.

*For thyme syrup, combine 1/2 cup sugar and 1/2 cup water in a saucepan and bring to a simmer, stirring until the sugar is dissolved. Remove from heat. Add 1 tbsp. thyme leaves and let steep for 1 hour. Strain and let cool before using.

Recipe from Serious Eats.