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This riff on a Bee’s Knees by Morgan Stana, the bar manager at A Rake’s Bar at The Line hotel in Washington, D.C., uses both a honey-infused gin from Vermont and honey syrup. That sweetness is balanced by the delicate acidity of verjus. A few dashes of a saline solution coaxes out even more flavor.
Add all ingredients into a shaker and dry-shake (no ice).
Add ice and shake again until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an edible flower and rosemary sprig.
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