Thyme Julep

I want to introduce you to my new favorite cocktail of the fall; the Thyme Julep. It's strong, cozy, packed with fall flavor, and perfect for sipping from now through Thanksgiving.


This cocktail came about in sort of a funny way. We made mint juleps all summer long (i.e. way past Derby Day, when they're all the rage) because our yard was being overtaken by mint. We even sipped them into September. But at that point, mint (with apples and squash?? uh... no) started to feel a little funny.

We had been enjoying juleps so much though, and I wasn't ready to part with them. Enter the Thyme Julep, which I created on a whim one chilly October Saturday after I had bought way too much thyme for squash soup. (Although note that the mint is now winning the yard battle, despite numerous frosts already).


I'm now totally in love with this cocktail. We've had it alongside squash soup, roasted root veggies, and hearty fall salads. It goes so well with fall fruits and veggies, and anything involving herbs like thyme, rosemary, and sage. I think it would even be totally delightful at Thanksgiving, since thyme makes such a frequent appearance in classic Thanksgiving dishes.

The other fall-appropriate flavor in this drink is maple syrup. While juleps are traditionally sweetened with simple syrup, maple syrup is so much more interesting. Plus it will match all your maple roasted veggies and maple-sweetened pies. It's a symphony of fall flavors!


I like to garnish these with a baby apple or pear, to reinforce the fall vibe. Some fresh cranberries would also work.

Something about this drink just feels so special to me. The herbs make it seem so seasonal, the bourbon is warming, the maple syrup is super cozy, and the baby apple is a little whimsical. This is the sort of drink that I think epitomizes fall food, when we all go the extra mile to make things that are extra comforting and indulgent.



Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

If you're a bourbon lover like me, check out this Vermont Old Fashioned! It's perfect for cold winter days.

Thoughts About Ingredients
(These are just suggestions, since rogue is more fun than recipe)
  • High quality bourbon (~2 oz per drink)
  • Fresh thyme. A couple sprigs for muddling, plus a couple more for serving.
  • Maple syrup (~0.25-0.5 oz per drink). Start with just a little bit initially; you can always increase the amount if you want more sweetness but you can't take it out.
  • Garnishes. A baby apple or pear? Something else fall-like?
Thoughts About Method
(These are just suggestions, be creative and make it yours)
  1. Add the bourbon, thyme, and maple syrup to a cocktail stirring glass and muddle. Thyme doesn't have very oil-rich leaves, so it might need some convincing to release its lovely flavor. I like to let it sit for a few minutes (without ice, so the bourbon doesn't get diluted).
  2. Add a few ice cubes and give it all another stir.
  3. Place a couple big ice cubes in your serving glass(es). Before pouring the bourbon in, take a few additional thyme sprigs and weave them among the ice cubes (it's a lot easier to do this before the liquid is in there).
  4. Pour the bourbon over the top and garnish however you wish.

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