Blueberry shrub pisco sour cocktail

"Blueberry shrub pisco sour cocktail is a pickle twist on classic Peruvian pisco sour cocktail recipe circa 1903 using a blueberry shrub syrup flavoured with thyme, lemon, cinnamon and coriander, honey syrup, pisco brandy and bitters. The blueberry shrub pisco sour cocktail is garnished with a sprig of fresh thyme in flower and drops of Pervian bitters. Blueberry shrub pisco sour cocktail offers a modern seasonal pickle twist on the classic recipe which usually calls for pisco, lime, sugar, egg white and bitters. The citrus is swapped out for a spiced blueberry shrub syrup and the sugar for a honey syrup making a beautiful purple-blue dessert cocktail with a smooth creamy texture and a complex sweet-sour and spice flavour."