Got The Thyme Recipe

Make basil-infused gin (quick method)

Bruise 6–8 fresh basil leaves and add to 8 oz (1 cup) gin in a jar. Let sit at room temperature for 30–60 minutes, tasting every 15 minutes until aroma is bright but not vegetal. Strain out basil and measure 2 oz for the cocktail. (If you have pre-made basil gin, skip this step.)

Prepare aloe juice

If using fresh aloe leaf: slice and scoop clear gel, rinse to remove bitterness, and blend with 1–2 tbsp water until smooth, then strain to yield about 1 oz. If using bottled aloe juice, measure 1 oz. Keep chilled.

Juice cucumber

Peel and chop half a small cucumber, then press through a fine mesh strainer or use a juicer to collect about 0.75 oz cucumber juice. Reserve a thin slice for garnish.

Build and shake

In a cocktail shaker, add 6 fresh thyme leaves and the simple syrup. Gently muddle the thyme with the syrup 4–6 times to release oils (do not pulverize stems). Add the basil-infused gin (2 oz), aloe juice (1 oz), lime juice (0.75 oz), cucumber juice (0.75 oz) and a cup of ice. Shake vigorously for 12–15 seconds until the shaker is well chilled.

Double strain

Double-strain the cocktail into a chilled coupe or chilled rocks glass (for a longer drink use a Collins glass over fresh ice) using a Hawthorne strainer and a fine mesh strainer to remove thyme bits and ice shards.

Express a thyme sprig over the drink by holding it above the glass and giving it a gentle slap or clap to release aromatics. Run the thyme sprig lightly around the rim, then place it on top of the drink. Float the thin cucumber ribbon or lay it inside the glass and add a lime wheel on the rim.

Optional: for a lighter, longer drink, top the strained cocktail with 1 oz chilled soda water and gently stir once to combine.