We finally got around to planting our annual batch of tomatoes and herbs (along with hot peppers and cucumbers). For a while, we'd talked about doing raised beds, but, to be honest, I don't think we're ready to commit to something like that. Between the produce we get from our coop and what we grow in our pots, we're doing just fine. That may change in the future, but, for now, we're content with what we have.
At the end of a long day, I like to walk around and see how our plants are doing, often with a gin and tonic in hand. We've skipped over spring and are in full-blown summer mode here, which means we're all about the g+ts (or t+ts (tequila) or r+ts (rum)). Whatever it is, it has to be refreshing... something with bubbles and lots of lime. I'm also a fan of incorporating herbs into my drinks. For a fancy, gin and tonic, I'll add sprigs of rosemary to provide some aromatics.
I bought strawberries at the store and quickly forgot about them (shame, I know). I remembered just before they started to turn and decided the perfect use for them would be a festive summer drink. A batch of simple syrup, with the berries and thyme, makes a wonderful seasonal cocktail. Here's to warm, sunny days... hopefully spent by a lake or beach!
Strawberry Thyme Gin Rickey
Fine mesh sieve
For the strawberry-thyme syrup
1 cup sliced strawberries
.25 cup sugar
1.25 cups water
2 fresh thyme sprigs
For each cocktail
1.75 oz gin
1 oz lime
.75 oz strawberry thyme syrup
1. To make the strawberry-thyme syrup, heat sugar and water in a small saucepan over medium-high heat. Whisk until sugar has dissolved. Add sliced strawberries and thyme and continue to cook until strawberries are mushy. Press the strawberries to release all their juices. Let syrup cool and strain through a fine mesh sieve. Syrup can be stored in a glass jar with a lid for up to 1 month.
2. To prepare each drink, pour gin, lime juice, and strawberry-thyme syrup into a highball glass. Add ice and top with soda water.
3. Garnish with sliced strawberries and thyme sprigs.