Ube Syrup
Combine one part sugar to one part water into a pot and bring to a simmer on the stove. Once the sugar has dissolved, add one drop of ube extract and stir. Add another drop if you want a darker, richer ube flavor and a deeper purple color.

For the thyme syrup, bring 1/4 cup each sugar and water to a simmer, take off heat and throw some sprigs of fresh thyme in. Strain after 15 minutes.

This combination brings out the subtle qualities I like about Solbeso: its very mild cacao and at the same time dry, somewhat woody stone-fruit brandy character. The single dash (8 drops) of Aztec bitters boosts the cacao. The small quantity of Licor 43 provides some vanilla to round out and augment the other flavors. The passion fruit in the Chinola provides a fruity note, and the Comoz provides depth without adding too much sweetness. (Comoz is a lovely, go-to vermouth for balancing sweetness between a blanc/bianco and dry French vermouth.)

The lime is there to brighten the drink, and prevent it from being too sweet. Adjust as needed for your palate, e.g. 1/2 oz if you find it too sweet, 1/4 oz if too tart/dry.

The nose is complex, with the pie spices of the bitters brightened by ginger, lemon oil, and juniper. Egg froth gives the sip a dairy creaminess in texture. Sip is bright sweet and sour, with the chocolate flavors coming up behind. The vanilla in the Tempus Fugit is brought out, combining with the citrus to add Creamsicle notes. The pepper liqueur is surprisingly subtle, quelled I suppose by the egg white, which in fact softens all of the flavors. To temper that softening effect, don’t use too much egg white—if mixing two drinks I’d probably suggest using the white of one egg for both. (The drink works quite well with leaving the egg white out entirely, but then it didn't qualify for the challenge!)