Mix all ingredients in a shaker. Shake until chilled. Strain ingredients through a fine sieve into a chilled coupe. Express orange peel over the rim of the glass. Garnish with orange spiral and fresh toasted thyme sprig.
Pink peppercorn infused honey syrup-
3 parts honey
1 part pink peppercorn
1 part hot water
Toast pink peppercorns until fragrant. Blend in a spice grinder. Mix hot water, honey, and peppercorns until evenly blended and let steep for 2 days. Strain through shinhwa strainer.