Shake over ice and strain into a chilled coupe
Herbal and floral, and overall very French tasting. The Bigallet Thyme liqueur is not as sweet as you'd expect, so the honey syrup helps sweeten and balance out the strong thyme flavor.
I tried this first with even parts gin, elderflower, thyme, lemon and it was way too thyme-y, like an over-seasoned beef stew. A thyme bomb, if you will. Cutting the liqueur with honey syrup helped but I'm still tweaking the proportions.