“This cocktail is named after the patron saint of gardening and medicinal herbs, so bartenders owe him some kind of debt. He’s also considered the patron of venereal diseases.”
Servings: 1
Prep: 10 minutes
Total time: 10 minutes
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Ingredients
for the thyme-infused honey:
8 ounces|227 grams organic honey
1 bunch freshly picked thyme, rinsed and patted dry with a towel
for the Saint Fiacre:
2 ounces|60 ml Ilegal Mezcal (Or any brand you like. I chose Ilegal because it is more herbaceous and agave-forward, with very light smoke)
¾ ounces|20 ml thyme-infused honey (see below)
¾ ounces|20 ml freshly-squeezed lime juice
½ ounce|15 ml Gran Classico Bitter fresh herbs, for garnish
Directions
- First, make the thyme-infused honey. I used a mixture of winter thyme and lemon thyme from the MUNCHIES garden. Steep the thyme in 4 ounces|113 ml hot water and infuse for 5 minutes. Strain out the herbs and mix in the honey until it is fully dissolved. (Warming the honey will make it integrate more quickly).
- Shake all ingredients with ice and strain into a rocks glass over fresh ice. Garnish with fresh herbs (I used pineapple sage from the MUNCHIES garden.)
From Dirty Work: Mezcal and Garden Herbs Are a Match Made in Heaven
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