There has been a rise with mixologists in the use of herbs in cocktails served at the bar. I have been wanting to try this at home for quite a while now especially after having the basil martini in Jean-Georges Vongerichten's gorgeous and scrumptious new farm-to-table restaurant in New York, ABC Kitchen.
Just a note that martinis are ALWAYS best when made in individual quantities. Yes, you can make a pitcher of this in advance but make sure to always taste before serving as measurements change when in larger quantities. I hope that you enjoy trying my little experiment and makes a rough night all around better!
PASSIONFRUIT - THYME MARTINI
6-8 fresh thyme leaves
1/2 tsp granulated sugar
1 1/2 tbsp fresh lime juice
5-6 ice cubes
1 shot high-quality vodka (I used Reyka which is the world's first organic vodka hand-made in Finland and from the producers of Glenfiddich)
1/2 cup passionfruit juice
- In a martini shaker, add thyme leaves, sugar and lime juice. With a muddler, crush the herb mixture. Only do this enough to release the aroma of the herbs.
- Add the ice cubes followed by the vodka and then the passionfruit juice.
- Shake vigorously for several minutes. Strain the martini into a glass.
- Garnish with a thyme leaf and serve.