Prime Thyme Emmy Time Cocktail

Prime Thyme Cocktail for the

It’s not why I wrote it it, but I knew Liz Lemon would like my new book Savory Cocktails. I realize she’s a fictional character. Still I can’t help imagining her– funky juice in hand–  flipping through my book at the 2013 Primetime Emmy Awards. As crazy as it sounds my Savory Cocktails is to be included in the gift bags at the awards show this year. I mean the book itself– I doubt there will be any actual cocktails swirling around inside those bags. Although I’ve been to the Emmys and have seen firsthand what kind of party it really is…

This bit of excitement has inspired me to create a brand new savory cocktail to help celebrate the Emmys. This cocktail won’t actually be in the book the attendees receive (it’s way too late for that) and it’s in no way an “official” cocktail of the Emmys. But it is a fun exercise. There are so many ways I could take this.

Mad Men alone could inspire a whole book about booze. In fact I created a cocktail for the book called the Brown Don Draper. It’s blended whiskey, coffee liqueur, Carpano Antica vermouth with a dash of chocolate bitters (the whiskey must be Canadian of course, that’s what Don drinks). Sadly the name made the publisher a bit nervous– so the only place you’ll find that clever concoction is right here on this blog.

How about something from Breaking Bad? I could imagine Walter White slapping back a double dose of something bright blue. I’m sure a whole lot of you would get a big bang out of most any alcoholic formula. But I wanted to do something as special as the evening. There are many possibilities from a Gleeful Gibson to 30 Shots on the Rocks.

Savoring The Emmys- Prime Thyme

In the end I decided to honor the whole 2013 Primetime Emmy Awards show in just one drink. So I came up with the Prime Thyme. It’s a savory cocktail, of course GREG

Prime Thyme Cocktail for the Emmy Awards & Savory Cocktails

Prime Thyme Cocktail 

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Prime Thyme Cocktail


  • 4 spirigs fresh time (divided)
  • 1 (½‑inch) piece peeled ginger (roughly chopped)
  • ½ teaspoon granulated sugar
  • 3/4 ounce freshly squeezed lemon juice
  • 2 ounce gin or vodka (according to preference)
  • 1 large, wide lemon peel ‘chip’ (for garnish)
  • 1 dash Miracle Mile Yuzu bitters or other citrus bitters (optional)


In a sturdy, thick-bottomed pint glass from a Boston shaker, use a bar muddler to crush 3 sprigs thyme, ginger, sugar and lemon juice until the ginger is smashed and the thyme is well bruised; about 10 seconds. Pour the gin or vodka into the mixture; swirl or stir lightly until sugar is fully dissolved.

Fill the metal part of a Boston shaker 2/3 full with medium ice cubes. Pour the muddled gin or vodka mixture (including solids) over the ice, then cap the shaker with the pint glass. Shake vigorously until well chilled; about 20 seconds. Uncap the pint glass and use a Hawthorn strainer to strain the liquid from the shaker into a chilled cocktail or coupe glass; it’s fine if bits of thyme and ginger are included in the pour. Garnish with remaining thyme sprig and a lemon chip; its oil expressed onto the surface and rubbed onto the rim then dropped on top. Finish the cocktail with a dash of bitters, if using.