Some of the best creations happen when you least expect it. One of the joys of bartending is experimenting with different flavors to create something new. After being given a bottle of Bigallet Thym liqueur I became intrigued about what I would mix it with.
Thym is an unaged liqueur made by Bigallet France, crafted from slow maceration and distillation of botanicals.
In 1872, Felix Bigallet, started the company by creating Bitters, Amer and Quinquina in the Rhône-Alpes. In a stroke of pure luck, Bigallet’s production switched from the rural hills of his family farm to a site beside the Lyon-Grenoble train station. This was during the years of the Industrial Revolution. This gave him easy access to the best fruit, sugar and other ingredients from all over the world. The a-ha moment was the 1929 creation of their signature Citronade. By the 1940’s the company was primarily known for the citrus syrup.
Bigallet never stopped creating delicious elixirs and aperitifs. Today they are best known for their Genepi (similar to Absinthe), Variana China-China and Thym liqueur (35% ABV). In 2010, the company was purchased by Giffard.
Bigallet Thym liqueur falls into a longstanding French style called Farigoule. Both the name for wild thyme and the style of liqueur made from maceration of thyme in alcohol.
Lost Thym Cocktail
Garnish: 1 Cinnamon Stick
Combine ingredients in shaker. Dry shake. Add ice. Hard shake and fine strain into chilled cocktail glass. Grate cinnamon stick with a microplane over top of the drink. Take a sip and lose some Thym..
Thym is very aromatic, herbaceous and blends beautifully with the smokiness of the mezcal. Siete Misterios Doba-Yej mezcal is produced in the Santiago Matalan region of Mexico. Distilled twice in copper sills, it is spicy, peppery and smoky with a soft smooth palate. Beautiful long finish. The combination succeeds with the velvety texture of the egg flip.