Photo by Muriel's Jackson Square -- The Summer Thyme Blues cocktail at Muriel's Jackson Square in New Orleans blends Benchmark bourbon, Crème Yvette, lemon juice and housemade blueberry-thyme syrup.

Summer Thyme Blues

Recipe is by bartender Mary Hulse, of Muriel’s Jackson Square, New Orleans. Syrup recipes makes 5 quarts; cocktail recipe serves 1.

For Blueberry Thyme Syrup:

4 pints of Louisiana blueberries, divided

3 cups sugar

1/2 cup lemon juice

4 cups water

1 bunch thyme

For cocktail:

2 thyme sprigs, divided

1 oz. lemon juice


3 ozs. Blueberry Thyme Syrup

1 oz. bourbon

3/4 oz. Crème Yvette, violet liquor

1. To make Blueberry Thyme Syrup: In a large saucepan over medium heat, combine 3 pints of blueberries, sugar, 1/2 cup lemon juice, water and thyme. Cook for 30-45 minutes. Take out thyme bunch and cool.

2. Puree in blender with 1 pint of fresh blueberries. Push through a fine strainer or cheesecloth.

3. For each cocktail: Muddle 1 thyme sprig with 1 ounce lemon juice. Add ice to shaker. Add Blueberry Thyme Syrup, bourbon and Crème Yvette. Shake and strain over ice in a Collins glass. Garnish with a thyme sprig.