Straight aloe can be bitter and difficult to work with, says partner Heather Behm and bartender Angela Lovell of Chicago’s Tinker to Evers. But in liqueur form, it shows delicate and round flavors of melon, cucumber and citrus. “While we went for the full herbal, floral explosion with this cocktail, this liqueur shows really beautifully with simple and subtle combinations like a touch of gin or vodka and a dash of interesting bitters, like orange or grapefruit,” says Lovell.
This recipe originally appeared as part of “Aloe Water Is the New Coconut Water. Use It in These Soothing Drinks.”
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a thyme sprig.
*Hibiscus-thyme shrub: Combine 1 cup white sugar and 1 cup white wine vinegar in a saucepan, and stir over low heat until sugar is dissolved. Add 1/2 cup dried hibiscus flowers, mix well, and add 24 thyme sprigs. Remove from the heat and let cool, then chill overnight. Strain out solids, then transfer to glass syrup bottles.