Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish.
- For the apricot infused rye:
- 7 ounces dried apricots
- 750 mL rye
- For the thyme simple syrup:
- 1 cup water
- 1 cup superfine sugar
- fistful fresh thyme
- For the cocktail:
- 1 1/2 ounces apricot infused rye
- 3/4 ounce thyme simple syrup
- 1/2 ounce dry vermouth such as Dolin
- lemon wedge
- garnish: thyme sprig
For apricot infused rye: Combine dried apricots and rye in an airtight jar and let sit for 3 days. Strain out fruit.
For the thyme simple syrup: Bring 1 cup water to a 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.
For the cocktail: Fill a cocktail shaker with ice. Add 1 1/2 ounces apricot infused rye, 3/4 ounce thyme simple syrup, 1/2 ounce dry vermouth, and squeezed lemon wedge (add peel to shaker.) Shake well, strain into ice-filled rocks glass, garnish with sprig of thyme.