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This cocktail comes via SeriousEats.com, courtesy of Gramercy Tavern in New York. While I needed to make a few detours around the restaurant’s recipe in order to tailor it to my diminishing stock, it also calls for certain ingredients I’ve got too much of lurking around my post-Thanksgiving fridge, so yay! (In case you haven’t noticed, this week on the blog is unofficially Make Use of T’giving Leftovers Week.)
What I was happy to have reason to use was my fresh thyme. Someday, I swear, I’m going to construct the world’s most impressive year-round herb garden (complete with shoe-organizer mini-plots!), but until then, I find myself all too often buying fresh herbs in presized packages, using a few sprigs for one recipe, then watching the rest wilt in the crisper. Not this time, Mother Nature! Half of my leftover thyme went into an infusion (reveal date TBD); the rest made the thyme syrup for the Fall Classic.
I’ve yet to mention scotch on this blog. There are a couple of reasons why. One: Bourbon exists, so what’s the point? Two: Scotch precipitates a taste-memory flashback to my first year of living in New York, specifically the hours between midnight and 5 a.m. of that year, a year I’m happy to leave fuzzy, hazy and behind.
Back then I was interning at a magazine during the day, waiting tables at the now-defunct Bottom Line at night, then spending several hours and most of the tips I’d just earned at some of Greenwich Village’s finest last-ditch saloons along with my Bottom Line co-workers, most of whom I haven’t been able to recall by name for over a decade. My go-to drink during those lost mornings was scotch and soda — a highball I settled on solely because it was the most grown-up-seeming thing I could think of to order. I was 22, recently graduated from a fancy-name college and hanging with middle-aged, stage-crew guys sporting frazzled, gray hair and incomplete sets of teeth. I wanted to fit in.