Instructions

1. In a shaker, combine tequila, lemon juice and Charred Lemon Syrup. Shake, fine strain into a small flute. Garnish with sprig of thyme.
2. To make CHARRED LEMON SYRUP: Line a cookie sheet with parchment paper. Cut both ends from 8 lemons, slice in half and arrange face up on the cookie sheet. Broil for 10 to 12 minutes or until the lemons are charred. Once lemons cool, combine with warm water. Muddle the lemons into the water then strain out the solids. In a medium-sized saucepan, combine the charred lemon water with equal parts sugar to liquid (1:1). Simmer to dissolve. Cool before use. Store in a sealed bottle in the refrigerator.