Aug 24, 2014 22:23 Summer Thyme Blues Summer Thyme Blues Photo by Muriel's Jackson Square -- The Summer Thyme Blues cocktail at Muriel's Jackson Square in New Orleans blends Benchmark bourbon, Crème Yvette, lemon juice and housemade blueberry-thyme syrup. Mary Hulse Aug. 24, 2014 Comments 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 For cocktail: 2 thyme sprigs, divided 1 oz. lemon juice Ice 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.