Recreate Miller Union's Thyme-Infused Gimlet for a Fresh Summer Cocktail

The growing popularity of herb-infused cocktails brings complex, savory flavors to the home bar.

Mar. 29, 2026 at 2:19pm

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The cocktail landscape is shifting, with a growing appreciation for fresh, savory flavors driving demand for herb-infused drinks. Atlanta's Miller Union exemplifies this trend with its celebrated Miller Thyme gimlet, a twist on the classic cocktail featuring thyme-infused simple syrup. This article explores the science behind why herbs work in cocktails, provides the recipe breakdown for the Miller Thyme, and discusses the broader sustainable cocktail movement.

Why it matters

The rise of herb-infused cocktails like the Miller Thyme reflects a broader shift in consumer preferences towards more complex, nuanced flavors in the beverage industry. This trend aligns with a growing emphasis on sustainability, as bartenders and consumers seek out fresh, seasonal ingredients and minimize waste.

The details

The Miller Thyme gimlet features 1 1/2 ounces of Martin Miller's London dry gin, 3/4 ounce of fresh lemon juice, and 1/2 ounce of thyme-infused simple syrup. To make the thyme-infused simple syrup, you combine 1 cup of water and 1 cup of sugar in a saucepan, bring to a boil, then add a generous handful of fresh thyme sprigs. The mixture is steeped until the desired flavor is achieved, then strained and refrigerated.

  • The cocktail landscape has been shifting towards more complex, savory flavors in recent years.

The players

Miller Union

An upscale restaurant in Atlanta that is known for its signature Miller Thyme gimlet cocktail.

Martin Miller's

A London dry gin brand used in the Miller Thyme cocktail recipe.

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The takeaway

The rise of herb-infused cocktails like the Miller Thyme demonstrates a growing consumer demand for more complex, savory flavors in the beverage industry. This trend aligns with a broader emphasis on sustainability, as bartenders and consumers seek out fresh, seasonal ingredients and minimize waste.