Assemble thyme around the glass. Add all ingredients to shaker with ice. Shake. Add edible flower small square ice cubes to glass. Pour cocktail into glass & top with Ginger Beer & blue float.

Thyme-Scotch Bonnet Simple Syrup

• 1 piloncillo cone
• 8 ounces of waters
• 2 very small slivers of scotch bonnet (seeds removed)
• 4 sprigs of thyme

Simmer piloncillo cone in water. I double bagged piloncillo in a ziplock bag and broke it apart on a hard surface outside. One nice throw, lol. It makes it melt faster.

Add thyme and scotch bonnet. Bring to a slow boil. Cut off & let cool. Remove Scotch Bonnet. Let thyme and sugar infuse for 30 minutes. Remove thyme. Pour syrup into air tight container and refrigerate. It can last one month.

Garnish: For garnish with remaining piloncillo syrup, simmer lemon slices (in one layer) on low for 30 minutes making sure they are coated. Let dry. Garnish with candied lemon slice and 2 sprigs of thyme.

To add a Nipsey blue floater, use Blue Curaçao and pour slowly over the back of a spoon.

Glassware: White wine glass (tapered)