4 sprigs of fresh thyme, divided into 2 and 2
20 raspberries, divided into 18 and 2
½ cup of Mile High 69 GIN
6 tablespoons of simple syrup
6 tablespoons of freshly squeezed lime juice
Ice

Serves 2 drinks

1. Remove the leaves from 2 thyme sprits and place in the bottom of a cocktail shaker (or a mason jar with a lid if you don’t have a shaker.) Add 18 raspberries. Using the back of a wooden spoon or a muddler, muddle the raspberries and thyme to release their flavors and liquids. Make sure the raspberries are as muddled up as possible. Add gin, simple syrup, and freshly squeezed lime juice and fill shaker with ice. Shake vigorously until outside of shaker turns cold to the touch, about 30 seconds.

2. Pour the contents of the shaker through a fine mesh strainer and into a large glass, being careful to pour slowly so the liquid doesn’t spill out. You’ll divide the liquid again on your next pour so you don’t need 2 glasses. Press down on the strainer to get as much of the liquid out as possible. Discard the solids. Then, pour it through the mess strainer again, this time back into the shaker. Again, press out as much liquid as possible from the mesh strainer. Divide into two coups, pierce the remaining thyme sprigs with the remaining raspberries, and serve.