Christophe Lefevre

35 ml (1.25 oz) London dry gin (preferably French)

10 ml (0.33 oz) Dry vermouth (Noilly Prat)

10 ml (0.33 oz) Cointreau

15 ml (0.5 oz) Fresh lemon juice

10 ml (0.33 oz) Honey–thyme syrup (1:1 honey and water infused with thyme)

2 dashes Orange bitters

75 ml (2.5 oz) Brut Champagne, well-chilled

1 piece Lemon twist

1 sprig Fresh thyme sprig

Chill a Champagne flute. If needed, make the honey–thyme syrup by stirring equal parts honey and hot water, adding a small thyme sprig to infuse for 2 minutes, then remove the thyme and let cool.

In a shaker, combine gin, dry vermouth, Cointreau, lemon juice, honey–thyme syrup, and orange bitters. Add ice and shake hard for 10–12 seconds until well-chilled.

Fine-strain into the chilled flute, top gently with 75 ml (

5 oz) Brut Champagne, allowing the foam to settle if needed. Express the lemon twist over the glass, rim, and garnish with the twist and a fresh thyme sprig. Serve immediately.