On this dreary sad day, I am going to try to bring myself out of this funk by reminiscing about this past summer. Beautiful fields of purple wild mountain Thyme surround my parents’ house in the Catskills. Adam had used it in salads. But I felt the need to use it in cocktails. The farmer’s market allowed me to experiment with lemon thyme this year. And at Café Gray I recently had a Pisco Thyme Sour.
So here is my take on a summer classic:
Wild Mountain Thyme Julep
Muddle or infuse the Bourbon with the thyme. Add syrup, ice and shake vigorously. Pour over crushed ice. Garnish with a sprig of thyme.