Step 1

Place all the ingredients in a saucepan (except the brown food coloring). Cook the mix over medium - medium high heat.

Step 2

Stir until the sugar has dissolved and bring the mix to a boil. Stir frequently until the raspberries have softened. Remove the syrup from the heat and let it cool down completely. This is important as the raspberries and thyme will infuse the syrup.

Step 3

Strain the mix through a fine sieve to remove pulp and seeds. I strained the mix through a nut milk bag as well to remove any smaller pieces of the syrup, but this is optional.

Step 4

Pour the syrup into a bottle and store in the fridge.

Step 5

Place all the ingredients in a cocktail mixer (luster dust as well, if you want a shimmery cocktail).

Step 6

Shake for a few second to chill the cocktail.

Step 7

Strain the cocktail into a coupe glass.

Step 8

Place a cocktail spoon over the surface of the cocktail and carefully layer the rum 151 over the cocktail.