Make It:
De-stem 1 thyme sprig and add the leaves to the bottom of a dry shaker. Add 4 raspberries and lemon juice and muddle well to express the thyme oil. Add ice, gin, and honeysuckle liqueur and stir well. Fine strain the mixture into a chilled coupe or champagne glass and top off with prosecco. Garnish with the remaining thyme sprig and raspberries.