- 1.5 oz. Bulleit Bourbon
- 3 oz. Lemonade
- Slice of lemon for garnish
- 2 cups sugar
- 8 cups water
- 1 ½ cups fresh lemon
- Bundle of thyme
- Combine 2 cups water, sugar, and thyme bundle in small saucepan, bring to boil, and stir to dissolve sugar.
- Allow to cool to room temperature, then cover and refrigerate until chllled.
- Remove seeds from lemon juice, but leave pulp.
- In pitcher, stir together chilled syrup, lemon juice and remaining 5 cups water.