The Washington Post

Lemon Thyme Cello

Lemon Thyme Cello 1.000

(Photo by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washi

Aug 24, 2005

For drama, Todd Thrasher puts a tiny piece of dry ice in this drink and cautions customers to wait until after it stops smoking. Dry ice is available at some supermarkets.

Servings: 1
  • 2 cups water
  • 1 cup sugar
  • 4 lemons, seeded and cut into eighths
  • 1 bunch thyme, stemmed
  • 1 1/2 ounces light tequila, such as Patron Silver, thoroughly chilled in freezer
  • Splash lemon-lime soda, such as Sprite
  • Sprig thyme, for garnish


In a medium saucepan, add the 2 cups of water and 1 cup of sugar. Bring to a boil, stirring to dissolve sugar. Squeeze the juice from the lemons into the mixture, then add the lemon pieces. Add thyme and stir. Boil until the liquid is reduced by half, about 25 minutes. Cover and refrigerate for 1 hour, then strain. This will make enough lemon thyme mixture for 8 drinks.

When ready to serve, chill a martini glass. Fill a shaker with ice. Add the tequila and 2 ounces of the lemon thyme mixture and shake vigorously. Strain into chilled martini glass, top with a splash of the lemon-lime soda. Garnish with the sprig of thyme.

Rate it

Recipe Source

Adapted from Todd Thrasher of Restaurant Eve.

Tested by Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at

Avg. Rating (1)

Rate this recipe

Nutritional Facts

Ingredients are too variable for a meaningful analysis.

Most Read Lifestyle