Add a few drops of the celery bitters to a coupe glass, swirl to coat, and pour out the remainder.
Add the gin, apéritif, turkey broth syrup and orange saffron bitters to a mixing glass with ice, and stir until chilled.
Strain into the prepared coupe glass.
Garnish with a speared thyme sprig, saffron sprig and crouton.
*Thyme- and saffron-infused Plymouth gin: Add a 1 L bottle Plymouth gin, 9 thyme sprigs and 20 sage leaves to a glass container. Let sit for 24 hours, then strain out solids.
**Turkey broth syrup: Bring 16 oz turkey broth (no sugar), 30 turns of pepper from a grinder, 1pinch salt, 1/2 pinch garlic powder, 2 sprigs saffron and 3 sprigs thyme to a simmer in a saucepan for 10 minutes. Remove the mixture from heat, strain out solids, and add 2 cups of sugar and 10 turns of the pepper grinder. Whisk until sugar is dissolved. Store syrup in the refrigerator for up to 1 week.