This is a very simple variation on the classic martini.
Thyme is one of my favourite herbs. The mouth-watering smell evokes summertime, or some of the delicious za’tar manouche (savoury thyme-flavoured Lebanese wraps) I’ve eaten in Beirut, London and Dubai.
I also rubbed some lemon peel around the glass as well. The lemon and thyme combination might be especially good before a roast chicken dinner.
Discard the lemon peel, pour the martini using the classic recipe and use the thyme as a garnish.
It adds a nice hint of aromatic flavour to the drink while providing a delicate and colourful garnish that looks so good in the spring as everything starts to turn green.
I think I might try infusing some into a batch of gin. Watch this space…