In the August 14th Stirred and Shakencolumn
, I referred to "thyme syrup" and "grapefruit dust" used in the Thyme After Lime cocktail at Reef. In case you were curious, here are the recipes and instructions for those two rather novel ingredients, straight from Reef's head barman, J.M. Erben.
Thyme syrup: Bring one cup of water and one cup of sugar to a boil. Remove it from heat and add four ounces of fresh thyme. Let cool and strain.
Grapefruit dust: Peel a grapefruit and remove all the pith from the fruit. Bring the peelings to a boil in water three times. On the fourth time, add one part sugar and three parts water. Strain, then place the peelings on a sheet pan and dry them until brittle in a 200 degree oven. Grind to make powder. – W. Healy
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