Nothing But Thyme in LA- Lemon and Thyme Whisky Refresher
Sweet and crisp with just the right bite, this refreshing, Caribbean take on the Moscow Mule uses Maker’s Mark® for added depth. Perfect for those warmer days, but great any time of year.
Ingredients
- 1 Oz Maker’s Mark
- 2 Oz Soursop Nectar
- 1/2 Oz Thyme-Scotch Bonnet Simple Syrup
- 1/2 Oz Lemon Juice
- Barrits or DG Jamaican Ginger Beer (preferably)
Instructions
Assemble thyme around the glass. Add all ingredients to shaker with ice. Shake. Add edible flower small square ice cubes to glass. Pour cocktail into glass & top with Ginger Beer & blue float.
Thyme-Scotch Bonnet Simple Syrup
- 1 piloncillo cone
- 8 ounces of waters
- 2 very small slivers of scotch bonnet (seeds removed)
- 4 sprigs of thyme
Simmer piloncillo cone in water. I double bagged piloncillo in a ziplock bag and broke it apart on a hard surface outside. One nice throw, lol. It makes it melt faster.
Add thyme and scotch bonnet. Bring to a slow boil. Cut off & let cool. Remove Scotch Bonnet. Let thyme and sugar infuse for 30 minutes. Remove thyme. Pour syrup into air tight container and refrigerate. It can last one month.
Garnish: For garnish with remaining piloncillo syrup, simmer lemon slices (in one layer) on low for 30 minutes making sure they are coated. Let dry. Garnish with candied lemon slice and 2 sprigs of thyme.
To add a Nipsey blue floater, use Blue Curaçao and pour slowly over the back of a spoon.
Glassware: White wine glass (tapered)
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
