• ½ ounce raspberry jam
• ¾ ounce lemon juice
• ½ ounce honey syrup
• 1 sprig lemon thyme
• 1½ ounces lavender infused Plymouth gin
• 1 dash Angostura Bitters
• Ice
  

• 1 ounce Rosé Champagne
• Raspberries
• Thyme sprig

Method:
Lightly muddle thyme in a martini shaker. Add all ingredients, shake to chill and fine strain through a 3-inch chinois into a Marie Antoinette Coupe.

To Assemble and Serve:
Skewer raspberrries on the thyme sprig and float on the surface of the cocktail. Top off with Rosé Champagne.

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