Summer Thyme Blues
Recipe is by bartender Mary Hulse, of Muriel’s Jackson Square, New Orleans. Syrup recipes makes 5 quarts; cocktail recipe serves 1.
For Blueberry Thyme Syrup:
4 pints of Louisiana blueberries, divided
3 cups sugar
1/2 cup lemon juice
4 cups water
1 bunch thyme
2 thyme sprigs, divided
1 oz. lemon juice
3 ozs. Blueberry Thyme Syrup
1 oz. bourbon
3/4 oz. Crème Yvette, violet liquor
1. To make Blueberry Thyme Syrup: In a large saucepan over medium heat, combine 3 pints of blueberries, sugar, 1/2 cup lemon juice, water and thyme. Cook for 30-45 minutes. Take out thyme bunch and cool.
2. Puree in blender with 1 pint of fresh blueberries. Push through a fine strainer or cheesecloth.
3. For each cocktail: Muddle 1 thyme sprig with 1 ounce lemon juice. Add ice to shaker. Add Blueberry Thyme Syrup, bourbon and Crème Yvette. Shake and strain over ice in a Collins glass. Garnish with a thyme sprig.
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