Chef Jean-Georges Vongerichten of the Inn at Pound Ridge says, “This signature cocktail is one of my favorites. It is light and refreshing, easy to drink and pairs perfectly with every season.”
Makes 1 drink
3 lemon wedges
2 oz Ketel One Citroen Vodka
2 oz lemon-thyme syrup (recipe below)
1 splash club soda
1 sprig fresh thyme, preferably lemon thyme
Run 1 lemon wedge over the rim of a 12 oz highball glass; dip the rim into sugar. Reserve the lemon wedge.
In a cocktail shaker, muddle the remaining 2 wedges hard, breaking the lemon skins to release their oils.
Add syrup, vodka, and ice. Cover and shake.
Pour the mixture into the sugar-rimmed highball glass, lemon wedges and all. Top off with club soda, then squeeze the reserved lemon wedge over before dropping it into the glass.
Garnish with the thyme sprig and serve immediately.
Makes 1 cup
1 cup water
¾ cup sugar
1 small bunch fresh thyme, preferably lemon thyme (approximately ½ oz)
In a small saucepan, heat 1 cup water and the sugar to boiling, stirring to dissolve the sugar.
Add the thyme, remove from the heat, and let stand until cool.
Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. Cover and refrigerate for up to 3 days.
Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.