Bill — I wouldn’t recommend this one as a gem on that score. I find mint to be the easiest to make the most of, whether muddled in a Julep or garnishing a Mai Tai. The aromatic qualities of the thyme are great here, but it should really be steeped in a syrup to extract all it’s potential.

Question about soda siphons: I typically just buy soda water from the store for use in cocktails, but am interested in getting a soda siphon, probably iSi’s–actually, I got one, but want to clear this issue up before I use it. If you’re familiar with these, do you know if there are limitations on the kinds of liquids you can put in an iSi soda siphon (as opposed to an iSi whipper)? The manual says you can only use water and not juice, syrups, alcohol, etc. I ask because there may be instances where you want to add bubbles but not extra water to a cocktail or other beverage. Do you have to use a whipper in order to do this? I guess it doesn’t make sense why one would allow non-water liquids and one wouldn’t, and wonder if this statement in the manual is just a guideline and not to be taken too seriously.