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Named for the predilection for fedoras in the current craft cocktail scene, this summery cooler adds a pinch of salt to bring out the savory notes of the thyme while toning down the bitterness from shaking the herb on its stem, says Chicago bartender Mike Ryan.
2 oz. bourbon (Ryan uses Buffalo Trace)
1/2 oz. grenadine
1/4 oz. simple syrup (1:1)
3/4 oz. fresh lemon juice
Pinch of salt
3 sprigs fresh thyme
Ice cubes
Tools: shaker, fine-mesh strainer
Glass: cocktail
Garnish: sprig of fresh thyme
Shake all ingredients and double-strain into a cocktail glass. Garnish.
Mike Ryan, Sable Kitchen & Bar, Chicago
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