Thyme of the year

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Thyme is the star of this Christmassy tipple from Matt Whiley of The Peg + Patriot. Herbaceous and floral, it is used to twist the flavour of vodka in this cocktail recipe, yielding a delightful and unusual end result. Read more about Matt and his cocktails in our interview.

First published in 2016




Thyme vodka mix

To assemble the cocktail

For the garnish


  • Boston glass and shaker
  • Ice


To prepare the thyme vodka, simply add the thyme to the bottle of vodka and leave to infuse until suitably strong in flavour - it will have a decent flavour after half an hour, but you can leave the sprigs in there indefinitely
To prepare the lemon cordial, add the lemon juice, sugar and star anise to a pan and slowly heat to dissolve the sugar. Once the sugar has dissolved, remove from the heat, strain and allow to cool
To assemble the cocktail, add 50ml of the thyme vodka and 30ml of the lemon cordial to a Boston shaker and shake with ice. Once shaken, strain into the empty section of the Boston glass, discard the ice and shake again with no ice until the egg white is foamy
Add ice to a highball glass and pour in the cocktail. Top with soda and garnish with lemon zest and thyme sprigs
First published in 2016

After formative years with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea, Lee Westcott rose to fame at The Typing Room before launching Pensons – a beautiful restaurant with rooms on the Netherwood Estate in Worcestershire.

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