A gin and tonic with lemon is Andy’s twist on the classic summer drink. I like to add a sprig of lemon thyme just because I’m precious that way. Back in the days when drinking was a means to an end, garnishes and preparation was less important to me. Now, it’s everything. A cocktail is something to be savored, not gulped or swallowed whole. This one makes integral use of its lemon thyme leaves, tying in the lemon twist with the herbal aspect of the gin.
Having one or two of these for brunch, however, can be risky business. Best to pair it with a stomach-filling plate of a tomato and cheese omelet and some roasted potatoes with some goat cheese and fresh oregano. This was less a result of careful planning and more of an impromptu meal made from whatever we had on hand. It worked out. That’s what Sundays are about: improvisation, casual cocktails, and leftover ingredients given new life with a few herbal accents.
