Skip to main content
Epicurious
Cookbooks

Thyme Out

By Eric Werner

3.4

(2)

Jam jar glass with half a grilled lemon floating in an iced cocktail with a thyme sprig garnish.
Photo by Gentl & Hyers

Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups; just blend the thyme and lemon juice in a blender and strain before adding to the other ingredients.

Note

To make the simple syrup, just mix 2 parts sugar to 1 part water, bring to a boil just to dissolve the sugar, then let cool.

Recipe information

  • Yield

    Makes 8

Ingredients

8 lemons, halved
16 sprigs of thyme
Ice cubes
4 cups ice water
1 1⁄2 cups vodka
1⁄2 cup agave or simple syrup  (see Note)

Preparation

  1. Step 1

    Wipe the grill grates with oil to prevent sticking. Build a high-heat fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it.

    Step 2

    Place the lemons, cut side down, over high heat until they are charred and soft, about 3 minutes. While the lemons char, using tongs, hold 8 of the thyme sprigs over high heat just until they start to color and give off wisps of smoke.

    Step 3

    Add the remaining 8 thyme sprigs to a cocktail shaker, squeeze in the lemon juice, and add a couple ice cubes. Shake very well and strain into a pitcher. Add the ice water, vodka, and agave, and stir until the agave is dissolved.

    Step 4

    Serve the drinks in ice-filled glasses garnished with a charred thyme sprig.

Image may contain: Human, Person, Food, Meal, Plant, Tree, and Outdoors
Reprinted with permission from The Outdoor Kitchen: Live-Fire Cooking from the Grill by Eric Werner, copyright © 2020. Photographs by Gentl and Hyers. Published by Ten Speed Press, a division of Penguin Random House, Inc. Buy the full book from Amazon.
TagsCocktailAlcoholBeveragesPitcher DrinkVodkaLemonCitrusFruitThymeHerbs & Spices5 Ingredients or FewerCookbooks

See Related Recipes and Cooking Tips

Read More
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Paloma Slushy
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.