The Boo Loo is a tiki drink with a fun-to-say…
I have to apologize for the long gap between our last posts. Over the past couple of weeks, Rob and I packed up and moved (not far!). As is always the case with moving, it takes longer to get unpacked and organized than you expect it to. Most of our rum was packed away and we kept the drinks simple – or went out – just to make our lives easier. Now that we’re settling in (and check out our Instagram for some pics of the new bar display in the next few days!), we can finally have some fun again!
This is not a tiki drink. It is, however, a fantastic rum cocktail and one more way to enjoy my’s beloved St. George California Agricole Rum. The Meyer Lemon Thyme is a cocktail that we prepared over Thanksgiving, when our kitchen was full of fresh herbs and perfectly ripe, golden Meyer lemons were weighing down our lemon tree. The drink starts with a thyme-infused syrup, which is combined with the rum, Meyer lemon juice and a touch of Pavan, a french liqueur made with grapes and orange blossoms. It’s crisp and refreshing, like a chilly winter breeze. The thyme blends seamlessly with the citrus, while the Pavan Liqueur adds a lovely floral element that evokes citrus blossoms with each sip. The vegetal complexity of the rum keeps this drink deeply complex, even though it has a short ingredient list.
It just so happened to be the perfect cocktail to enjoy with appetizers at our Thanksgiving dinner, but it will be just as wonderful all season long. If you don’t have Meyer lemons, you can use regular lemons for this cocktail, however you might find that you need to increase the thyme syrup a bit because Meyer lemons are less acidic than other lemons, so they tend to seem sweeter.
1 1/2 oz St George Agricole Style Rum
3/4 oz Meyer Lemon Juice
3/4 oz thyme-infused simple syrup (recipe below)
1/4 oz Pavan liqueur
Combine all ingredients in a shaker, fill with ice and shake vigorously until well-chilled. Strain into a coupe and garnish with a sprig of thyme that has been rubbed between your palms.
Thyme-Infused Simple Syrup
2-oz fresh thyme
1 cup sugar
1 cup water
Rub the thyme gently between the palms of your hands to start to release some of the oils from the leaves, then combine all ingredients in a saucepan. Cook over medium-high heat until the sugar has dissolved, then remove from heat and let stand for at least 30 minutes. Strain out the thyme before using. Store in the refrigerator.
Makes about 1 1/2 cups.