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.

 
Take a sprig of fresh thyme (I’ve been growing some on the balcony), wash and dry it, then rub it around a chilled martini glass to transfer its flavour.

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…