The New England Express
Jennifer co-owns Thistle Pig restaurant in South Berwick, Maine, USA, where she bakes desserts, maintains a garden and runs the bar.
Adapted from Bon Appétit
- Servings Makes one mocktail
Ingredients
- 15 ml (½ fluid ounce) Thyme Simple Syrup (see recipe)**
- 15 ml (½ fluid ounce) fresh lime juice
- 2 dashes orange bitters
- 59 ml (2 fluid ounces) Maine (or other) apple cider
- Lime wheel, for garnish
- Sprig of thyme, for garnish
**Thyme Simple Syrup
- Makes 236 ml (1 cup)
- 198 grams (1 cup) sugar
- 10 sprigs fresh thyme
Preparation
Combine all ingredients into a cocktail shaker. Shake vigorously and strain into a glass mug filled with ice. Garnish with a lime wheel and sprig of thyme.
**Thyme Simple Syrup
In a small saucepan, combine the sugar, thyme, and 236 ml (1 cup) water. Place over low heat and simmer, stirring occasionally, for about 15 minutes. Remove from heat and allow to cool. Cover and refrigerate.
Jennifer Fecteau
Jennifer is co-owner of Thistle Pig restaurant in South Berwick, Maine, USA where she manages the front of the house and bakes desserts for the restaurant including “Chocolate Stout Cake,” now a staple. She maintains a garden for the restaurant which produces a variety of vegetables and flowers. Jennifer is responsible for Thistle Pig’s bar program where she enjoys flexibility of a small restaurant to creatively craft cocktails, beer menus and offer extraordinary wines.
Courtesy photo
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