This Culinary Cocktail Is Perfect for Summer Entertaining

You probably have an idea of what kind of wine complements most meals, but pairing cocktails with food is more daunting. Mixed drinks are complex, as are many dishes, and too many flavors can literally leave a bad taste in your mouth.

Enter culinary cocktails. “Culinary cocktails are really important to a restaurant bar from a food pairing and flavor perspective and also a sustainability and waste reduction standpoint,” says Hendrik Riemens, service manager of New York City's Loring Place. “It just makes sense to incorporate the herbs and spices we use in our kitchen behind the bar and play with some of the flavor combinations we see working.”

Rye and Thyme was created by bartender Victoria Sowyer with these angles in mind. This fresh, fragrant cocktail is “tangy with a touch of sweetness and spice and a delightful frothy texture,” Riemens says. Give it a shot on its own or with your dinner. “The inclusion of thyme means it will work wonderfully with all sorts of summer dishes and marinated meats,” Riemens adds.

Rye and Thyme

• 1 1/4 oz. Fort Hamilton Double Barrel rye (or other rye)
• 3/4 oz. Amaro Nonino
• 1/2 oz. thyme honey (recipe below)
• 1/2 oz. apple cider
• 3/4 oz. fresh lemon juice
• 1 thyme sprig for garnish

Add all ingredients to a shaker tin with ice. Shake until well chilled, about 15 seconds. Double strain into a chilled coupe and garnish with thyme sprig.

Thyme Honey

• 1/2 cup honey
• 1/2 cup water
• 3 thyme sprigs

Combine honey and water in a pot over low heat and bring to a simmer. Stir until well combined, about 5 to 10 minutes. Add thyme sprigs and remove from heat. Once cool, strain into an airtight container. Keep refrigerated for up to 2 weeks.