When Greg Lindgren and Jon Gasparini, founders of Rye on the Road, make this drink, they like to use Distillery No. 209 gin, which is made in San Francisco, where their bars and cocktail catering company are located. To make honey syrup, combine equal parts honey and warm water in a jar and shake until the honey is dissolved. The mixture will keep for a few weeks in the refrigerator.
- 1 1/2 oz. (45 ml) lavender-infused gin (see below)
- 3/4 oz. (20 ml) fresh lemon juice
- 3/4 oz. (20 ml) honey syrup
- 1 oz. (30 ml) club soda
In a cocktail shaker, combine the gin, lemon juice and honey syrup. Fill the shaker with ice, shake vigorously and strain into a highball glass. Top with the club soda, stir gently and serve immediately. Makes 1 drink.
Greg Lindgren and Jon Gasparini, Rye on the Road, San Francisco, CA
Combine 1 cup (8 fl. oz./250 ml) gin, 1 Tbs. dried lavender and 1 Tbs. loose-leaf green tea in a jar. Let steep at room temperature for 5 minutes, then strain.