Spring’s the time for celebrating freshness, vivid bright flavors and colors. Tender baby vegetables make their long-awaited appearance, new leafy greens invite you to make big salads strewn with torn herbs. In terms of fruit, though, citrus still rules the day.
I created this cocktail to celebrate the bounty of spring, while using fruit that’s available year-round.
For one cocktail. This recipe can easily be multiplied and served by the pitcher!
3/4 ounce thyme simple syrup
1 0z Meyer lemon juice
2 oz gin (I used Counter Gin from Seattle distillery Batch 206, but any mid-to-top-shelf gin will do)
Meyer lemon twist
2 big thyme sprigs
Make thyme simple syrup: In a small heavy saucepan, bring 1 cup of water and 2 cups of sugar to a boil. Reduce to a simmer and add a handful of fresh thyme (6-8 nice big sprigs). Simmer five minutes, then let steep (at least 30 minutes and up to an hour). Strain out thyme and pour into a clean jar. This syrup will keep, refrigerated, for a couple of months. You can use it in sodas and desserts as well as cocktails.
Muddle one thyme sprig with ice in jar or cocktail shaker; add gin, juice, and syrup and shake. Strain into a tumbler or highball glass over ice (preferably a single big ice cube). Garnish with the Meyer lemon zest and thyme sprig. For a refreshing cocktail to drink all day, add a splash of soda.