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Sip on a Cherry Lime Thyme Soda


New from Matt’s Homemade Soda Co.: Cherry Lime Thyme, a tantalizing blend that makes spring feel all new again. The soda includes cherries, fresh thyme, evaporated cane syrup, lime juice and carbonated filtered water. “It’s a refreshing blend of fruit and citrus with herbaceous aromas to keep things interesting,” says Matt Patton, a partner in the soda company and general manager of Fish On in Lewes, one of the eight restaurants in SoDel Concepts’ hospitality group. “It tastes great on its own or paired with your favorite spirit, especially gin or vodka.” Scott Kammerer, president and CEO of SoDel Concepts, says Patton has “hit it out of the park” with the new flavor. “It’s perfect for the opening of the summer season.” Cherry Lime Thyme joins the two standard sodas: Lemon Berry and Black & White (cracked black pepper, white balsamic vinegar, fresh bay leaves and palm sugar). The line also includes homemade quinine water. The sodas are available at Fish On in Lewes; Lupo di Mare and Papa Grande’s Coastal Taqueria in Rehoboth; Matt’s Fish Camp and Bluecoast Seafood Grill in Bethany Beach; NorthEast Seafood Kitchen in Ocean View; and Catch 54 and the first Papa Grande’s in Fenwick Island. Here is the current cocktail that showcases the new flavor:

Spring Fling

3 ounces of gin (substitute vodka if you wish)
1/2 ounce of fresh lime juice
1/4 ounces of *cucumber simple syrup (recipe below)
3 ounces of Matt’s Homemade Soda Co. Cherry Lime Thyme Soda
Lime wedge or cucumber slice for garnish
Add the first three ingredients to a cocktail shaker full of ice. Shake vigorously. Strain into a chilled martini glass. Top with Cherry Lime Thyme Soda and garnish. 

*Instead of simple syrup, you can muddle a few cucumber wedges with a pinch of sugar in the base of the cocktail shaker. (The finished martini won’t be as clear as one made with syrup.)
Cucumber Simple Syrup
1 English cucumber
60 grams of raw sugar (just over 5 tablespoons)
Peel and slice the cucumber. Place in a jar or bowl and add sugar. Cover and let it sit for four hours, shaking or stirring occasionally, to let the liquid seep from the cucumber. Strain. Keep syrup refrigerated for up to a week.