Ingredients
- Vodka40 ml
- Sea Buckthorn Purée25 ml
- Honey Syrup (2:1)15 ml
- Lemon Juice15 ml
- Fresh Thyme1 sprig
- Prosecco40 ml
Method
Lightly press the thyme sprig in a shaker to release its oils. Add vodka, sea buckthorn purée, honey syrup and lemon juice with ice and shake hard. Fine-strain into a chilled coupe and top gently with prosecco.
Garnish: Thyme sprig and a thin dried apple slice on the rim
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