There’s no better way to beat the heat than an ice-cold cocktail, so when we got our hands on some barware from Room & Board, we knew we had to shake something up with these entertaining must-haves that depict American Craftmanship and thoughtful attention to unique detail and beautiful design. Meet our favorite cocktail of summer, this Lemon-Thyme Daiquiri. That’s right, a daiquiri doesn’t need to have strawberries and be blended with ice into a frosty, overly sweet concoction. All that you need to make a daiquiri is white rum, citrus juice and a little sugar to create a tart and sweet drink that goes down pretty darn easy.
In this version, lemon juice and thyme are muddled using the Hemingway Muddler (made in Illinois!). Next we add rum and a rich lemon-thyme simple syrup to the party and shake everything up in the Winthrop Cocktail Shaker, which hails from Wisconsin. The resulting libation is herbaceous and lip-puckering and addictively delicious!
- 1 1/ 2 ounces lemon juice
- 3 sprigs thyme, divided
- 3 ounces white rum
- 1 1/ 2 ounces lemon-thyme syrup, (recipe below)
- Lemon wheel, for garnish
Strain into an ice-filled Winston Glass, then garnish with the remaining thyme sprigs and lemon wheel and serve.
For the Lemon-Thyme Syrup
- 1/ 2 cup granulated sugar
- 2 thyme sprigs
- 1 lemon, zested with a peeler
In a small saucepan, combine syrup ingredients with ½ cup water over medium heat. Cook until sugar dissolves, about 2 minutes. Remove from the heat and let cool completely, then strain.