I’ve been wanting to make herb-infused vodka for awhile now and finally tried it with some excess thyme that somehow survived the brutal summer it’s endured in my garden. Herbs are so fun to use in different ways, and if you have a garden you know you can really have a lot of them! I strained it after three days and it really made a nice, subtle, earthy difference in the flavor of this cocktail, which is kind of a limey, peachy, bubbly concoction. The herbs in the vodka gave it just a little extra bite that made it a really special drink.
For the vodka: Soak several sprigs of thyme in about 16 oz vodka for about three days in a sealed container (I used a jar). Strain into a clean bottle or airtight jar. This looks gorgeous sitting on the countertop. You can adjust for however much you want to use. I use an empty vodka bottle of my choosing to keep it in, and a little chalk label. You can keep this in a jar if you’d like, or even your favorite pretty decanter.
The cocktail, for two: In a shaker, combine four oz of the vodka, two oz peach liqueur, and the juice of two limes (fresh squeezed). Add a few cubes of ice and shake vigorously for at least 30 seconds. You can also stir this, just make sure to stir very well.
Strain into two gorgeous glasses and top with a dry champagne or a sparkling water (not flavored, as it will take away from the taste of the thyme, which really needs to stand out here). Add sprigs of thyme for garnish. I just love how I can smell the fresh herbs while I am drinking! Enjoy!
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.