Meyer Lemon Thyme Bourbon Sour
Cheers to the freakin' weekend, especially a long weekend with not much planned except hanging out with cocktails in hand. This is our first cocktail post, which is a good reminder that beverages are great for reducing food waste and it's not all about virtuous-sounding activities like using up your broccoli stems:)
This take on a whiskey sour happened when we had some good bourbon around, but I wanted something light and more acidic. I remembered that we had some Thyme Simple Syrup in the fridge, as well as some Meyer Lemons that I'd bought on impulse in the supermarket - they just smell so good! Herb-infused simple syrups are an excellent way to get the most out of older herbs, especially the woodsier ones like thyme and rosemary. Every time I have extra of either, I heat up a small pot of equal parts water and sugar, and toss in a few sprigs. Bring to a boil, simmer for a few minutes, then let cool with the herbs on the stove. Once the syrup is cool, strain out the herbs and discard, then you can store the syrup in an airtight container in the fridge for ages. If you're not infusing it with herbs, you don't even have to heat it on the stove, you can just combine the sugar with hot water and stir until it dissolves.
Of course, there's no point in making syrups or oils or other condiments that extend the life of your food if you're never going to use them up! We regularly use the simple syrups in cocktails and they're also great for flavoring iced tea or infusing whipped cream in a light summer dessert. More on that to come. For now, pour yourself a Bourbon Sour - cheers to a rescued food cocktail!
The Rough Recipe
This makes one cocktail but can easily be multiplied.
Here's what you'll need:
- 2 ounces bourbon or another whiskey
- 1/2 ounce fresh Meyer lemon juice (or regular)
- 1/2 ounce thyme simple syrup (instructions above, or another plain or flavored simple syrup)
Add all the ingredients to a cocktail shaker (or an insulated to-go coffee cup, which is my new move - they're built to stay cold and not spill, which is exactly what you need when shaking cocktails!) Shake vigorously to combine, then strain into a glass. Garnish with a wedge of lemon or a strip of zest and enjoy.
