I used to write about food.
Back in college, I wrote a food blog. I had a crappy point-and-shoot camera, a kitchen that was actually a converted closet, and had no idea what I was going to be doing after I graduated. Now, six years later, I have a full-time job in advertising, a real oven, and a phone that takes better photos than my old camera did. But I miss writing about food.
On a whim, I pitched a cocktail series to Bustle, and they bought it. This recipe was the first one I developed for them. It's a spin on a classic Prohibition-era drink (which is the best way to start out—doing twists on classic recipes), and it was, according to me and my faithful taste-tester Jill, a success.
And now here we are. I foresee cocktails, some travel photos, and lots of posts about what I make for lunch, because that's why I do most of my cooking right now. I'm glad you're here.
Thyme-Infused Bee's Knees
- 1 1/2 oz. gin
- 3/4 oz. lemon juice
- 3/4 oz. thyme-honey syrup (recipe below)
Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a cocktail glass and garnish with a thyme sprig or lemon twist.
- 1/2 cup honey
- 1/2 cup water
- 3-4 sprigs thyme
Heat thyme and honey in a small saucepan until the consistency is liquid and simmer for several minutes. Remove from heat. For a lighter thyme flavor, strain the honey into a jar. For a more pronounced flavor, pour honey and thyme into a jar and allow to sit overnight.
To make the syrup, combine equal parts thyme-honey and warm water.
Note: This recipe will make more syrup than you need for a single cocktail. You'll just have to make a batch.