Remedy for: Thirst. Mildly Soothes Respiratory System.
Mixologist: Ryan Gannon (formerly of Spotted Pig in NYC) at Bellocq in New Orleans
Rye + Thyme = Rhyme
For the apricot infused rye:
7 ounces dried apricots
750 mL Rye Whiskey
For the thyme simple syrup:
1 cup water
1/2 cup Turbinado Sugar
fistful fresh Thyme
For the cocktail:
1 1/2 measures Apricot Infused Rye Whiskey
3/4 measure Thyme Simple Syrup
1/2 measure Dry Vermouth such as Dolin
garnish: Thyme sprig
For Apricot infused Rye: Combine dried apricots and rye in an airtight jar and let sit for 3 days. Shake the jar once a day. Strain out fruit. Save the booze soaked apricots for pouring over ice cream, or mix them with a little simple syrup when you’re craving something sweet.
For the Thyme Simple Syrup: Bring 1 cup water to a gentle simmer, stir in sugar until dissolved. Add a fistful of fresh thyme. Once cool, pour syrup with thyme into a resealable jar, steep 24 hours before removing thyme. The original recipe calls for a heavy simple syrup (equal parts water and sugar; 1 cup water, 1 cup sugar), but we decreased the sugar measurement because Medicinal Mixology frowns on excess sugar; with that said, we also really love the flavors of thyme and we didn’t want the sweetness of the sugar to overpower the desirable herbal flavors. How much sugar you want to use for the simple syrup is up to you.
For the cocktail: Fill a cocktail shaker with ice. Add apricot infused rye, thyme simple syrup, dry vermouth, and squeezed lemon wedge (add peel to shaker.) Shake well, strain into ice-filled rocks glass, garnish with sprig of thyme.
Drink to good health!