Temple Thyme Recipe

Make syrup

Combine 45 ml agave nectar, 45 ml water and 1 tsp dried culinary lavender in a small saucepan. Warm gently over low heat, stirring just until the agave thins and the mixture is combined—do not boil. Once it reaches a gentle simmer, remove from heat.

Let the lavender steep in the warm syrup for 8–10 minutes to infuse floral aromatics. Taste after 8 minutes; steep longer if you want a stronger lavender note. Strain the syrup through a fine mesh sieve into a clean jar, pressing the lavender to extract liquid. Cool to room temperature before using. Yield: about 90 ml; use 15 ml per cocktail.

Prepare and muddle

Place 2 fresh thyme sprigs in a cocktail shaker. Add 25 ml fresh lemon juice and 15 ml lavender-agave syrup. Gently muddle the thyme with the lemon and syrup for 8–12 seconds—press to release the oils but avoid shredding the stems into tiny bits.

Build and chill

Add 60 ml gin to the shaker. Fill the shaker with ice (about 1 cup) until nearly full.

Shake

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted. This chills, dilutes and integrates the thyme, lemon and lavender-agave flavors.

Double strain

Double-strain the cocktail (through the shaker strainer and a fine mesh strainer) into a chilled coupe or Nick & Nora glass to remove thyme bits and ice shards. This yields a clean, aromatic drink.

Express a lemon twist over the surface of the cocktail to release oils, then rub the peel around the glass rim and drop it in or rest it on the rim.

Garnish with 1 fresh thyme sprig laid on top of the drink. If desired, sprinkle a very small pinch of edible lavender buds on the surface for extra fragrance and visual appeal.