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.

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