Thyme Infused Cocktail

Herbies are drawn to the use of thyme in every season, but how about its use in a cocktail that merges the flavor of thyme with apple, lemon, bourbon, brandy, and a dash of spicy bitters? Served as a “Fall Classic” at St Louis-born Danny Meyer’s Gramercy Tavern in New York City and was cited in a 2012 publication on bonappetit.com. Forget the cookies — leave this for Santa, and rest assured, your stocking won’t be filed with coal!

Ingredients:
1 cup brandy, such as Calvados
1 cup bourbon
1 cup fresh apple cider
½ cup fresh lemon juice
½ cup thyme simple syrup*
dashes of Angostura bitters, to taste

Preparation:
• Combine all ingredients in a large pitcher and stir well
• When ready to serve, pour desired amount into an ice-filled cocktail shaker and shake well
• Pour into chilled martini glasses, trimmed with a piece of holiday ribbon
• Happy Holidays!

*Thyme Simple Syrup
½ cup sugar
½ cup water
½ cup fresh thyme leaves**
½ ounce vodka

• Heat sugar and water in a saucepan over medium heat for 5 minutes, stirring occasionally, until the sugar is fully dissolved
• Remove the pan from the heat and add the thyme leaves
• Transfer the syrup into a bowl and refrigerate, uncovered, until cooled
• Once cooled, strain through fine strainer and add the vodka
• Refrigerate in a glass jar (It will hold indefinitely in an airtight container)

**Amount of thyme may be adjusted to taste

 Cheers,
Sue McNamara CS, CSW
Certified Sommelier, Court of Master Sommeliers
Certified Specialist of Wine, Society of Wine Educators

To obtain a copy of this recipe click on Thyme Infused Cocktail

return to more Botanical Bar