Combine 0.5 cup honey and 0.5 cup hot water in a small jar or heatproof container. Stir until fully combined and smooth. Let cool to room temperature. Transfer excess to refrigerator; use 0.5 oz for each cocktail as noted.

Prepare glass (optional)

If you want a sugared rim, run a lemon wedge around the rim of a coupe or rocks glass. Dip the wet rim into a shallow plate with the 1 tsp sugar to coat lightly. Set glass aside to dry briefly.

Muddling thyme

Place 1 fresh thyme sprig in a cocktail shaker. Add the 0.5 oz honey syrup and 0.75 oz fresh lemon juice. Gently muddle the thyme 6–8 times to release essential oils — avoid over-muddling to prevent bitterness. If you prefer a stronger thyme presence, bruise the second sprig lightly between fingers and add it to the shaker without muddling further.

Build & shake

Add 2 oz Casamigos blanco tequila and 0.75 oz Bols Triple Sec to the shaker. Add the remaining 0.25 oz lemon juice if you want a slightly brighter profile (optional). Fill the shaker with ice, secure the lid, and shake vigorously for 12–15 seconds until well chilled.

Strain & garnish

Double-strain the cocktail into the prepared glass (use a Hawthorne plus fine mesh strainer) to remove thyme bits and ice shards. Slap the remaining thyme sprig between your palms to release aroma and place it on top as garnish along with a lemon wheel or twist. Serve immediately.

Notes

Adjust honey syrup to taste — increase to 0.75 oz for sweeter, 0.25 oz for tarter. The honey syrup recipe yields extra for multiple drinks and keeps refrigerated for up to two weeks. If you prefer a longer drink, serve over fresh ice in a rocks glass and top with a small splash (0.5 oz) of club soda.