- Juice of 1/2 lemon
- 2 plums
- .5 oz St. Germain
- 2 bar spoons of thyme simple syrup (below)
- Bubbles (we used rosé sparkling wine)
Wash and slice plums, removing pits. Combine plum slices, lemon juice, and St. Germain in a shaker. Muddle until plums have released most of their juice. Strain into a champagne flute with simple syrup. Top with bubbles.
For Thyme Simple Syrup
Place water and sugar in saucepan over medium heat. Heat and stir occasionally until bubbling and sugar has dissolved. Remove from heat and add thyme. Let steep for 1 hour. Drain and pour in container. Store in fridge for up to 30 days.