For the rosemary and thyme syrup, in a bowl, gently bruise the herbs using the end of a rolling pin.
Bring the bruised herbs and water to the boil in a saucepan. Reduce the heat until the water is simmering and continue to simmer for 10 minutes. Set aside for two hours to cool.
When the water has cooled, remove the herbs, stir in the sugar, and bring the mixture back to the boil, stirring until the sugar has dissolved.
Remove the pan from the heat and set aside until completely cooled. Pour the sugar syrup into an airtight storage jar. (NB: You will only need a small amount of syrup for this recipe - the rest will keep in the fridge for up to three months.)
For the Martini thyme, in a cocktail shaker, mix together the peach bitters, grapefruit peel, gin, rosemary and thyme syrup, white port and ice.
Strain the mixture into a cocktail glass.
To serve, tie the sprigs of rosemary and thyme together into a bundle with the lemon peel and hook it onto the edge of the glass.
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