It's peak summer, and we're celebrating with a cooling herbal beverage that can be made with or without the booze. Please enjoy this recipe (may we suggest modern crystal glassware?) from Jean-Georges that we've served at abcV over the years.
Ingredients (per cocktail):
3 lemon wedges
granulated sugar
2 oz Ketel One citroen vodka
2 oz lemon-thyme syrup
1 splash club soda
1 sprig fresh thyme, preferably lemon thyme
Directions
Run 1 lemon wedge over the rim of a 12 oz highball glass; dip the rim into sugar. Reserve the lemon wedge.
Put the remaining 2 lemon wedges in a cocktail shaker.
Muddle hard, breaking the lemon skins to release their oils.
Add syrup, vodka and ice. Cover and shake.
Pour the mixture into the sugar-rimmed highball glass, lemon wedges and all.
Top off with club soda, the squeeze the reserved lemon wedge over before dropping it into the glass.
Garnish with the thyme sprig and serve immediately.
Lemon-Thyme Syrup
(make ahead of time)
Ingredients
¾ cup sugar
1 small bunch fresh thyme, preferably lemon thyme (1/2 ounce)
Directions
In a small saucepan, heat 1 cup water and the sugar to boiling, stirring to dissolve the sugar.
Add the thyme, remove from the heat, and let stand until cool.
Strain through a fine-mesh sieve, pressing to extract as much liquid as possible.
Cover and refrigerate for up to 3 days. Makes 1 cup.
