Lemons and Lemonade

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. 😉