- 11/2 ounces lemon juice
- 3 sprigs thyme, divided
- 3 ounces white rum
- 11/2 ounces lemon-thyme syrup, (recipe below)
- Lemon wheel, for garnish
Strain into an ice-filled Tumbler, then garnish with the remaining thyme sprigs and lemon wheel and serve.
FOR THE LEMON-THYME SYRUP
- 1/2 cup granulated sugar
- 2 thyme sprigs
- 1 lemon, zested with a peeler
In a small saucepan, combine syrup ingredients with ½ cup water over medium heat. Cook until sugar dissolves, about 2 minutes. Remove from the heat and let cool completely, then strain.