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. 😉