Honey, lemon, citrus, herbaceous
Sweet and tart, a perfect drink for the porch. Pair with cucumber-and-mint sandwiches, fried chicken, or steamed asparagus.
This garden party cooler is commonly believed to have appeared during Prohibition, but it may, in fact, be far older. What could be a more natural combination than honey, gin, and lemon? For a modern twist, use honey-based Barr Hill Gin from Vermont and dial back the honey syrup. “Earthy” Plymouth gin works well, too. The key to achieving balance here depends on the intensity and flavor notes of your ingredients, so pick a honey and a gin that can two-step. To read more about gin flavors, see page 272. Variations: For a Honeysuckle, swap rum for gin. Or, top with weiss beer and make a Beers Knees. Add Champagne and you’re on your way to a honeyed French 75.
2 ounces (60 ml) Old Tom gin (Hayman’s)
¾ ounce (22 ml) honey syrup (see page 242)
¾ ounce (22 ml) fresh lemon juice
Lavender sprig, for garnish
Shake ingredients with ice and strain into a chilled coupe glass. Garnish with a sprig of lavender on top of the glass.