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Author Notes: When I saw the lemon and thyme photo announcing this contest, I immediately thought of a "grilled" martini. —cookwithsusan
Serves 1-2 (may be doubled)
- 1 bunch Thyme
- 2 Lemons
- 1 tablespoon Sugar
- 4 ounces Cranberry-infused Vodka
- 2 ounces Amaretto
- Heat grill to medium high. Place 2 martini glasses in freezer.
- Place Thyme bunch in a small bowl, pour one cup water over herbs, and soak while preparing lemons.
- Cut each lemon into three thick slices. Place sugar on a saucer and swirl to cover bottom of saucer. Press each side of each lemon in the sugar and place on a plate.
- Drain Thyme and shake to remove excess water.
- Grill lemons for one minute on each side. When lemons are ready to turn, place Thyme on grill and cook for up to one minute, turning once; do not burn. Remove lemons and thyme from grill and cool for five minutes.
- Strip Thyme leaves from stem to obtain 1 tablespoon. Place leaves in the bottom of a martini shaker. Press leaves down with a wooden spoon until lightly crushed.
- Squeeze lemons into measuring cup and yield 1/8 cup plus 1 tablespoon lemon juice. Add lemon juice to martini shaker, followed by vodka and Amaretto. Place 1 cup ice cubes in shaker. Shake until chilled.
- Remove martini glasses from freezer. Place a strainer over each glass and pour half of shaker mixture into glass. Garnish with fresh thyme sprig, if desired.
- This recipe was entered in the contest for Your Best Use of Lemon, Thyme and a Grill
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