Recipes courtesy of 12.05 Distillery & Nelson’s Tea
Ingredients
- Ice
- 2 ounces lemony mint gin
- 1 ounce honey simple syrup*
- ¾ ounce lemon juice
- 2 dashes rhubarb bitters
- Fresh basil leaf
- 3 ounces honey
HIBISCUS-INFUSED HONEY:
- 2 teaspoons dried hibiscus flowers
Instructions
Combine honey with dried hibiscus flowers in a small bowl and place into a larger bowl filled with boiling water. Take care not to have any water flow into the honey. Allow to sit for 20 minutes. Strain out the hibiscus flowers, leaving just the honey. Refrigerate honey to thicken.
Line the rim of a coupe glass with hibiscus-infused honey. Fill shaker with ice, gin, honey simple syrup* and lemon juice. Shake vigorously and strain into glass; top with rhubarb bitters and basil leaf.
*Honey simple syrup: Boil 1/4 cup honey and 1/4 cup water in a small pan for 3 minutes. Cool and refrigerate to thicken.
