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Thyme for a bloody

I’ve got an experiment in the works. My hypothesis? Those who didn’t like the Sadie would, indeed, like the thyme-infused vodka in another set of clothes. Tomato-based clothes.

I came to this theory while daydreaming about what other ingredients go with thyme. A giant tomato floated into my consciousness, and, well, it couldn’t have hit me harder if someone had thrown it at me.

Tomatoes go beautifully with thyme. And what drink stars the tomato? The Bloody Mary.

Thusly and therefore, I gave it a whirl. The drink was fantastic—as substantial and spicy as a traditional Bloody, but with that edge of thyme that gave it a freshness straight out of the garden.

My experimental subjects are, unfortunately, too far away to test the theory right now, but I have plans. Oh, yes, I have plans. And in the meantime, I recommend this for your next Spring brunch. It’s, after all, about thyme.

Thyme for a Bloody
(Serves one)

6 oz. tomato juice
2 oz. thyme-infused vodka*
1/2 tsp. prepared horseradish
1 tsp. soy sauce
The juice of a 1/4 lime
A dash of hot sauce

  1. Combine all ingredients in a pint glass.
  2. Stir quickly to mix thoroughly, and add crushed ice to fill the rest of the glass.
  3. Garnish with your favorites: olives, spicy pickled green beans, lime, celery, etc.
  4. Serve immediately.

This is my post for Weekend Herb Blogging, which is being hosted this week by Chriesti from Almond Corner. Please stop by Chriesti’s blog for the full round-up after the weekend’s over!

* To make the thyme-infused vodka, simply take a clean mason jar, put in 5-7 clean thyme sprigs, then fill with good vodka. Cover and steep in the refrigerator until ready to use.

Other thyme-infused beverage recipes to try:

6 Comments on “Thyme for a bloody”

  1. #1
    on Apr 11th, 2009 at 10:21 am

    Your infused vodka brings me back to when I took a trip to Iceland. Their national beverage (unofficially at least) is called Brennivín and nicknamed Black Death. It is basically vodka infused with caraway. Not that I saw any Icelanders drinking it. I think thyme would be a better choice.

  2. #2 Michael Dietsch
    on Apr 11th, 2009 at 5:54 pm

    This looks great. I’ve been wanting to play with herb infusions in my Bloody Mary attempts, since Jen and I both really love a good Bloody.

  3. #3
    on Apr 11th, 2009 at 9:36 pm

    Oooh I like the idea of thyme-infused vodka. I think thyme is under-appreciated!

  4. #4 inadvertentgardener
    on Apr 12th, 2009 at 12:42 am

    Daphne, I do love caraway, but am not sure how much I’d like it infused in vodka. Then again, I would definitely give it a try, if given the opportunity!

    Michael, I’d say give this one a try — would love to see what other cocktail fans think of it. I really enjoyed it.

    Kalyn, I would agree with you. I’m often at a loss for ways to use it, so was glad to come up with this one!

  5. #5 Amelia Showalter
    on Apr 12th, 2009 at 7:06 pm

    I like your garnishes in the photo. A big ol’ leafy stick of celery may be traditional, but I don’t usually want that much cellulose with my drink. A pickled bean sounds perfect!

  6. #6 inadvertentgardener
    on Apr 12th, 2009 at 11:52 pm

    Thanks, Amelia! I have to give credit for the pickled bean garnish idea to Cliff House near Land’s End in San Francisco. Had one in a more traditional rendition of a Bloody Mary there, and never looked back!

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