Thyme After Thyme Recipe
Gin, Blueberry, Thyme, Lemon, Prosecco | Riff on the thymeless classic, the French 75
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Ingredients
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Thyme-Blueberry Gin Base
Blueberry-Thyme Syrup (makes ~8 oz)
Finish & Garnish
Method
Blueberry-Thyme Syrup (prepare ahead)
- 1
In a small saucepan combine blueberries, sugar and water over medium heat. Stir to dissolve the sugar and bring to a gentle simmer.
- 2
Once simmering, mash the berries with a wooden spoon or muddler to release juices. Add thyme sprigs and lemon zest, then simmer gently for 6–8 minutes until slightly reduced and syrupy.
- 3
Remove from heat and let steep for 10 minutes to infuse thyme. Strain through a fine-mesh sieve into a clean container, pressing solids to extract as much liquid as possible. Discard solids. Cool to room temperature, then refrigerate. Makes about 6–8 oz. Syrup keeps refrigerated for up to 2 weeks.
Cocktail Construction
- 4
- 5
Wet shake
Add ice to the shaker (after dry shake if using egg white). Shake hard for 10–12 seconds until well chilled and slightly diluted.
- 6
Double-strain the mixture into a chilled champagne flute or coupe, leaving room for prosecco. Double straining removes ice shards and any berry solids for a clean presentation.
- 7
Top gently with about 3 oz chilled Prosecco. Pour slowly so the sparkling wine preserves some effervescence and lifts the foam slightly.
- 8
Garnish with a small sprig of fresh thyme and a skewer of 2–3 fresh blueberries. Express a thyme sprig over the drink (lightly clap between hands) before placing it to release aromatics.