Recipe by Grant Sceney, Fairmont Pacific Rim.

• 1 oz Tanqueray gin

• 0.67 oz Blueberry Lavender Oleo (see note)

• 0.67 oz lemon juice

• 0.25 oz Luxardo Bitter Bianco

• 3 oz Blue Mountain Brut (or other sparkling wine)

• Garnish: Thyme flower

Place all the ingredients except the sparkling wine and garnish into a cocktail shaker with ice; shake and strain into a champagne flute. Top with bubble and garnish with a thyme flower. Serves 1.

Note: To make the Blueberry Lavender Oleo Saccharum, bring 1.75 cups (400 mL) water to a boil and add 20 g dried food-safe lavender. Steep 10 minutes. Strain and cool. 

Place lavender tea, 5 cups sugar, 500 g blueberries, 150 g lemon zest and 30 g thyme leaves in a vacuum seal bag, muddling gently to break up blueberries and lemon oils. Seal and leave for 24 to 48 hours.

Strain. Will keep, chilled, up to 2 weeks. Makes 2 cups.