Last week, I was in a cooking frenzy. I have no idea what overcame me, but my family was quite happy about it. As with every new endeavor, I ended up purchasing some herbs in greater quantities than I needed. Waste not, right? But there was only so much cooking I could do. Well, at least until I needed a break from it. The sage was easy to preserve, but thyme is tricky. But I found a way. Oh yes, I did!
Lemon and Thyme Sour
- 1½ oz. Bourbon
- 1 oz. Meyer lemon juice, fresh
- 1½ oz. Thyme infused simple syrup*
- Lemon twist and thyme sprigs, for garnish
* Instead of making simple syrup from scratch, “cheat” and buy simple syrup and warm it up with the thyme sprigs until fragrant, about 2 cups of syrup and four sprigs of thyme. Rebottle what you don’t use but discard the sprigs.
For the sour, combine the bourbon, juice, and the syrup in an ice-filled shaker, and shake well. Strain over ice into a old fashioned glass, and garnish with the lemon and thyme. Mmm, mmm gooood.
If ain’t nobody got thyme for that, just fix without. 😉
April 7th, 2015 at 4:45 PM
[…] posted the Drink of the week over at Sithy. Just wanted to change things up over there. That, and my brother asked me for a link […]
April 7th, 2015 at 8:30 PM
Thyme, lemon, and butter on fish, or in a delicate soup… Nothing like it.
Once had Orange Thyme on a chicken and it was so floral I got goose bumpy and asked if the chef would be so kind as to tell me about it. He was delighted someone asked. They grew it outside in their own herb garden.
April 7th, 2015 at 10:37 PM
It’s a great combo, citrus and thyme 🙂
April 7th, 2015 at 8:31 PM
Oh… Yeah… Hi Aggie Family!
April 7th, 2015 at 10:38 PM
Howdy, Lemur Family!!
April 8th, 2015 at 12:28 PM
C’mon let him go! He said he wouldn’t do it again.
April 8th, 2015 at 3:45 PM
Thy-y-y-ym…is on my side…..yes it is!
April 8th, 2015 at 3:57 PM