Ingredients

Equipment Needed

• •Cocktail shaker
• •Fine-mesh strainer
• •Citrus juicer or reamer
• •Coupe or martini glass
• •Jigger for measuring

Instructions

1. 1

   Make the thyme-honey syrup

   Combine equal parts local honey and warm water in a small jar. Stir until the honey dissolves completely. Add four or five sprigs of fresh thyme, bruising them gently with a spoon to release their oils. Let steep for at least thirty minutes, or overnight in the refrigerator for deeper flavor. Strain before using. The syrup should smell floral and herbaceous, not just sweet.

   Local honey from a beekeeper you trust adds complexity that commercial honey cannot match. The bees have visited the same flowers that grow in your region.
2. 2

   Juice the Meyer lemons

   Roll your Meyer lemon firmly against the counter to loosen the juice. Cut in half and squeeze through your fingers to catch the seeds. You want one full ounce, bright and fragrant. Meyer lemons at their peak smell like a garden in January, floral and sweet with none of the harshness of conventional lemons. Taste the juice before mixing. It should be sweet enough to drink on its own.

   Never, under any circumstances, use bottled lemon juice. It tastes of preservation, not of fruit. The whole point of this cocktail is aliveness.
3. 3

   Prepare the glass

   If you like a sugared rim, run a lemon wedge around the edge of a chilled coupe glass and dip it lightly in sugar. I prefer a half-rim, leaving part bare for those who want the cocktail unadorned. Chill your glass in the freezer for ten minutes if you have not done so already.

4. 4

   Build and shake

   Add the vodka, fresh Meyer lemon juice, and thyme-honey syrup to a cocktail shaker. Drop in two or three thyme sprigs. Fill with ice and shake vigorously for fifteen seconds. You want it cold enough that frost forms on the outside of the shaker. The thyme will release its oils into the drink as you shake.

5. 5

   Strain and garnish

   Double-strain into your prepared glass to catch any ice shards and thyme leaves. The cocktail should be pale gold and slightly cloudy from the fresh juice. Lay a single sprig of thyme across the surface. It will float there, releasing its fragrance with every sip. Serve immediately.

Chef Tips

• •Meyer lemon season runs from December through March. Buy them when they feel heavy for their size and give slightly to pressure. If the skin looks dull or the fruit feels light, it has been sitting too long.
• •Seek out a local beekeeper for your honey. Wildflower or orange blossom varieties pair beautifully with the citrus. The honey should taste like something, not like nothing.
• •Grow thyme in a pot on your porch if you have no garden. It asks for almost nothing and gives back generously all year.
• •If Meyer lemons are out of season, wait. Or use a mix of regular lemon juice and a splash of fresh tangerine juice to approximate their sweetness. But truly, this drink is worth waiting for.
• •The thyme-honey syrup keeps refrigerated for two weeks. Make a batch at the start of the season and you will be ready whenever the mood strikes.

Advance Preparation

• •Thyme-honey syrup can be made up to two weeks ahead and stored in a sealed jar in the refrigerator. The flavor deepens over time.
• •Juice Meyer lemons no more than a few hours before serving. Fresh citrus juice begins to lose its brightness within hours.
• •Chill your glasses in the freezer for at least ten minutes before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 130g)