California Cooler Cocktail

• 11⁄2 oz. London dry gin
• 1⁄2 oz. Sauvignon Blanc–thyme syrup
• 1⁄2 oz. fresh celery juice
• 1⁄2 oz. fresh lime juice
• 1 ozchilled sparkling wine, to top

Preparation

1. 1.

   Shake the first four ingredients with ice, then strain into a chilled glass. Top with the sparkling wine, then garnish.

2. 2.

   Sauvignon Blanc–Thyme Syrup: In a small pot, bring 1 bottle (750 ml.) of Sauvignon Blanc to a boil, then reduce the heat to low and add 1⁄2 of a bunch of fresh thyme and 2 bay leaves. Allow to steep for 5 minutes, then strain to remove the solids. Add 2 1⁄2 cups of granulated sugar to the liquid and bring back to a simmer, stirring until the sugar has completely dissolved. Let cool, then bottle for use; keeps refrigerated for up to 2 weeks.