Viking Thyme Recipe

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat.

Stir until the sugar fully dissolves and the liquid comes to a gentle simmer (do not boil hard).

Add 6 fresh thyme sprigs, reduce heat to low, and simmer gently for 3 minutes to release the herb's oils.

Remove from heat and let steep 15–20 minutes for stronger thyme flavor, then strain out the thyme and cool. Store refrigerated up to 2 weeks.

Place 1 tablespoon dried butterfly pea flowers in a heatproof container and pour 4 oz hot (not boiling) water over them.

Steep 5–7 minutes until the water turns a deep blue, then strain and cool. Reserve 1/4 oz (about 1/2 tablespoon) for the cocktail and keep the rest refrigerated for later use.

Fill a cocktail shaker with ice.

Add 2 oz J. Carver Gin, 0.75 oz fresh lemon juice, 0.75 oz thyme simple syrup, and 0.25 oz butterfly pea infusion to the shaker.

Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain into a chilled coupe or coupe-style glass (or over fresh ice in a rocks glass if preferred) to remove tiny ice shards and any pea-flower residue.

If desired, add a few drops of extra lemon juice or a quick lemon twist expressed over the drink to shift the pea flower color from blue to purple/pink for a dramatic presentation.

Gently slap a fresh thyme sprig between your palms to release aromatics and lay it across the rim or float it on the drink.

Add a lemon wheel or twist on the rim (or rest the twist on the thyme) and serve immediately.