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pink lemonade-thyme cocktail

One of my secrets to getting through NYFW in one piece is that I hardly drink at all — a few sips here and there, but that’s about it.  Most of the time, I barely (or just don’t) have time to eat while I’m running from show to show, and adding alcohol onto that is basically a recipe for trouble. 

I always say that I’d rather skip an afterparty and make it to my 9 a.m. show the next morning — and since getting to a 9 a.m. show at Lincoln Center basically means getting up around 7 a.m., I generally try to get to bed as early as possible every night.

But now that I’m done with Fashion Week, and a few short days (if that) away from a cross-country move, there might be room for a cocktail.

I’ve said before, I’m not into overly sweet cocktails — in fact, I rarely order them in restaurants because they’re almost always too sweet for me.  But — like most recipes — when I’m making my own and I know what goes into it, I actually like them.  You could do a thyme-infused syrup for this by boiling sugar, water, and the thyme sprig for a few minutes, or you could just make the recipe the way I do and rely on the thyme as a fragrant garnish. 

Pink Lemonade-Thyme Cocktail

3 ounces pink lemonade
3 ounces sparkling wine
1 tbsp Aperol (a sweet, bitter orange liqueur)
1 tsp lemon juice
1 thyme sprig


Mix all ingredients together in a champagne glass, garnish with the thyme sprig.  Serve!