For the past three years a group of bloggers from the slowtravel community have taken up the challenge - to blog every day for a month. Some of us are obsessive and do this already (yes, 'tis me!). For others this was a HUGE task. It is now my tradition to celebrate my fellow bloggers with a martini upon completion of this massive undertaking.
After the first year it was a Banana Cream Pie Martini.
In 2009 it was as Espresso Martini.
When I was thinking about what to make to honour my fellow bloggers I decided to make something that was lemon based. Easter is just around the corner . . . others may think that chocolate is the flavour of Easter. They are wrong. Lemon is the fresh flavour of renewal, spring, the time ot pack the snow shovels away for another year . . . combining lemon with thyme sounded truly refreshing so I went to town . . .
So, for Sandra, Sheri, Nancy, Candi, Annie, Eden, Barb, Debbie, Ann, Deborah, Palma, Angie, Marta, Susan, Kim, and Sandi - the third annual blogging challenge celebratory martini! This one was particularly celebratory because Sandi and I were texting while I was mixing it up. Equally inspired, she quickly poured a cosmo and we toasted our collective success together. Friendship in the technological era!
Meyer Lemon Thyme Martini
2 cups water
2 cups granulated sugar
zest of 1 Meyer lemon
1 handful fresh thyme sprigs
1/2-cup lemon-flavored vodka, such as Citron
candied lemon rind, for garnish (optional)
Directions for the herb-simple syrup for this drink (make ahead to save time):Combine the water, sugar and lemon zest in a pot over medium heat.
Gently simmer for 3 minutes until the sugar is dissolved, swirling the pot over the heat now and then. Do not allow to boil or get dark.
Put the thyme in a mason jar or glass container and pour the sugar syrup on top; allow to steep while it cools for 1-2 hours to infuse the herb flavor into the syrup.
Strain to remove the solids.
Direction for the martini:
In a martini shaker filled with ice, combine the vodka, Lemoncello, and 4 tablespoons of the herb-syrup.
Shake well until frothy and strain into 4 chilled martini glasses. Float candied lemon rind in each glass for great presentation.
Candied Lemon Peel
This recipe is very quick and easy. You will find yourself wanting to make more of these.
1 large lemon
1/4 cup sugar, divided
1 tablespoon water
Carefully remove rind from lemon using a vegetable peeler. Cut rind into 1/8-inch-thick strips; set aside.
Combine 2 tablespoons sugar and water in a 2-cup glass measure.
Microwave at High 1 minute; stir in rind strips.
Microwave at High 2 minutes, stirring every 30 seconds.
Add remaining 2 tablespoons sugar, and toss well.
Spread rind in a single layer on wax paper; let stand at room temperature until dry. Store in an airtight container.