Whiskey Sour with Thyme and Blueberry

Credit: http://whippedtheblog.com

I made cocktails when our friend, Mike, came over last week to hang out with my husband and me. I knew I wanted to make a whiskey sour with thyme simple syrup.

I started Googling and came across this interesting recipe for a Bourbon Blueberry Thyme Cooler. I had bourbon in my pantry and fresh thyme from my herb garden on hand. And, luckily, I had just bought a large container of fresh blueberries, so it was the perfect opportunity to use the excess.

Whiskey Sour

My husband and I like to host and entertain, so we always have a minimum stock of red, white, and sparking wines; beer (including his favorite IPAs); and hard liquor. 


Our spirit of choice is brown. Our favorites include Jameson Irish Whiskey & Bulleit Bourbon.

My simple go to cocktail is a whiskey sour. It's refreshing and slightly sweet, which can enjoyable for even those without an "old man" palette.

Simple Syrups, Simplified

Thyme-infused Simple Syrup
Note: Brownish color from raw sugar.

Simple syrup, quite simply, is liquid sugar. It's great to use in cocktails, iced tea, or coffee drinks. It dissolves easily; giving you blendable sweetness, without the granular texture of sugar.

You can buy it, but it's easy to make at home (and, cheaper). Just remember the 1:1 ratio - equal parts sugar & water. It lasts up to 2-4 weeks in the fridge. I make just enough for each time I need it, but you can always make more and store it for future use. 

Basic Recipe

1/2 cup
1/2 granulated sugar

Combine ingredients in small saucepan and bring to boil. Reduce heat and simmer for 10 minutes until mixture thickens, stirring occasionally. Remove from heat to cool. Strain, if desired.

Tip: I like to put the finished syrup in a mason jar (since these containers can tolerate hot temps) and stick in fridge or freezer to speed up chilling time. 

Now that you know the basics, let's add some interesting flavors...

Specialty Produce

I have a friend who works at Frieda's Inc., a specialty product company. Their foods are available to you at select grocers like Sprouts and Vons.

From time to time her company has an employee sale where she can buy samples of products. These "samples" come in restaurant-size boxes for a whopping $3 per case. The only downside is that you they come in bulk and can spoil pretty quickly. 

Thanks to her, I've had the opportunity to try these amazing fresh fruits and vegetables:
(Special shout out to Joyce & Hanna)