Strain into Collins glass filled with ice, fill with ginger ale, leave ¼ inch from top. With the back of dinner spoon, pour pinot noir to float on top of drink.
Garnish with a chocolate truffle and blackberry on cocktail pick, lime wheel on rim of glass and a sprig of fresh thyme.
Notes
The mixologists at The Bellmoor Inn and Spa in Rehoboth Beach, DE, created this recipe.