If you don't have honey syrup ready: combine equal parts honey and hot water (e.g., 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and cool to room temperature before using.

Chill glassware

Place a coupe or chilled rocks glass in the freezer or fill with ice water to chill while you build the cocktail.

Build the Cocktail

In a cocktail shaker, add 2 oz London dry gin, 0.75 oz fresh lemon juice, 1 oz fresh apple cider, 0.5 oz honey syrup, 0.5 oz pear liqueur (if using), 2 dashes Angostura bitters, and 1 fresh thyme sprig (lightly bruised between your palms to release aroma). If using egg white for a silky texture, add half an egg white now.

Dry shake

Seal the shaker and dry shake (no ice) vigorously for 12–15 seconds to emulsify the egg white and aerate the mix. This creates a foamy top and integrates flavors.

Wet shake

Open the shaker, add a generous handful of ice, then shake vigorously for 12–18 seconds until the shaker is cold to the touch and the exterior is frosty.

Discard the ice or water from your chilled glass. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or rocks glass to remove ice shards and thyme bits, ensuring a smooth texture.

Finish & Garnish

Express the oil from the remaining thyme sprig over the cocktail by holding it near the surface and giving it a light clap, then lay it gently on top as a garnish. Float the apple slice or dehydrated apple chip on the foam or rim the glass with it.

Optionally, add one small dash of Angostura bitters atop the foam for aromatic contrast and visual interest.