The results are in and I am happy to report that my foray into the world of tinctures was a success. The concentrated liquid had a powerful herbaceous, smoky and slightly pungent aroma that I found very appealing. It was perfect for the Just In Thyme cocktail, created by Daniel Stahl of San Francisco’s Rickhouse.
I turned the tincture over to my house barman (my husband) and he decided to use a relatively large amount of tincture in place of olive juice in a Dirty Martini. We are calling it a Dirty Time Martini and it was delightful. Adding a few drops to an Original Perfect Martini is quite delicious as well.
- 12 oz. jar, sterilized (preferably a dark color, if you can find it)
- 1 ½ oz. thyme sprigs, bent or broken in half
- Around 1-2 c. grain neutral spirit, enough to cover
Pack the thyme into the jar making sure they won’t poke above the liquid. Top with the grain neutral spirit, top with the lid and store in a dark, cool place. Shake the tincture every day for about three weeks. Strain, and place in a dropper bottle for ease of use.
Just In Thyme
Created by Daniel Stahl of San Francisco’s Rickhouse
- 1 ½ oz. No.3 Gin
- ¾ oz. lemon juice
- ½ oz. Luxardo Maraschino Liqueur
- ½ oz. Cointreau
- dash Regan’s Orange Bitters No.6
Shake ingredients and strain into a coupe. Garnish with a couple of drops thyme tincture.