Food & Drink

A Springtime Cocktail from Clay Pigeon


The “from scratch” ethos at Clay Pigeon Food and Drink is now reflected at the restaurant’s bar with the launch of a new apothecary-style cocktail program. Bitters, tinctures, syrups and essential oils are created in-house for seasonal drinks, such as the Killing Thyme, an effervescent concoction perfect for springtime sipping. Sous-chef Peter Kreidler is leading the bar revamp and building a collection of glass bottles and Mason jars to house and display his growing assortment of colorful ingredients. While plain blood orange juice may be used in the recipe here, Kriedler says it’s the slightly labor-intensive blood orange shrub — or vinegar-infused fruit juice with ancient roots — that makes the tangy beverage refreshingly unique.

Killing Thyme

Serves 1

• 1 1/2 ounces Absolut Elyx


• 1 ounce Blood Orange

Shrub (recipe follows, may

substitute fresh blood

orange juice)

• 3/4 ounce lime juice

• 3/4 ounce simple syrup

• 3 thyme sprigs, plus more

for garnish

• 3 dashes orange bitters

• Splash of club soda

• 1 blood orange slice,

for garnish

Pour vodka, Blood Orange Shrub, lime juice, simple syrup and thyme into a shaker. Muddle to ensure thyme flavor is released and shake until just blended. Strain into a highball glass filled with ice. Add orange bitters, top with club soda and garnish with thyme sprigs and blood orange slice.

Blood Orange Shrub

Makes 1 1/2 to 2 cups

• 8 medium to large blood


• 3/4 cup turbinado sugar,


• 3/4 cup champagne


1. Peel oranges using a peeler. With a sharp paring knife, remove and discard all pith.

2. Place orange peels into a small bowl. Add 1/4 cup sugar to bowl and muddle. (A wooden spoon will work in place of a muddler.) Cover and let sit for one to two hours.

3. Meanwhile, juice the peeled oranges. You should have about 1 1/2 to 2 cups of juice.

4. In a nonreactive plastic container, add remaining 1/2 cup turbinado sugar, muddled orange peels, champagne vinegar and blood orange juice. Mix together well, cover and refrigerate for three days, stirring daily. Strain through a fine sieve before using.

— 2731 White Settlement Road,

Fort Worth, 817-882-8065,