A couple of months ago I gave some of our herbs to Yiannis Korovesis, my favorite person behind the bar when it comes to sophisticated booze. Sometime later, Yannis called me to ask for more of my thyme flowers for a cocktail that he was testing. He explained that it was for the new menu of the Hytra restaurant in Athens. I tried it, I loved it, and now I’m sharing the recipe with you. —Evangelia
Havana Club 3 y.o.
Angostura 5 y.o.
pineapple chunks or 20ml pineapple puree
angostura aromatic bitters
In This Recipe
Muddle the pineapple chunks with the thyme flowers at the base of your shaker
Add the rest of your ingredients, add ice and shake like hell