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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.

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I usually don’t like people when I first meet them, but not Sam. On the afternoon of Montreal Bar Vs. Chef, us competitors, which included said Sam, took a written test about contest sponsor Appleton rums, then we had a break for dinner. Sam strode up to me and asked in a friendly sort of bellow if I’d like to come have dinner with them. I didn’t know who them was but I said sure. Turns out that Sam is one of those folks who can make conversation with a relative stranger quite a pleasant experience, which is probably just one reason why he’s so well-suited for what he does.

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