1-1/2 oz Gin Sauvage
3/4 oz thyme syrup
1 oz pink grapefruit juice
3/4 oz fresh lemon juice

Assemble all ingredients in a shaker and shake vigorously with ice. Filter using a fine strainer and pour into a pre-chilled glass.

Garnish with lemon zest and a thyme sprig.

Thyme Syrup:
Combine 500g of sugar with 500ml of water in a pot over medium to low heat. Stir occasionally until sugar has dissolved and add 5 thyme sprigs let simmer for 10 minutes. Remove sprigs. Let cool and filter through a strainer. Store syrup in an airtight container for up to 1 month in your fridge.