Dagnabit, Greg is not supposed to feature the kitchen counter in any pictures. Guess we’ll have to reshoot that. Anyway, we think Lauren over at Gourmet Veggie Mama is the Bee’s Knees, so when we saw this drink over at her site, then a week later on the cocktail list at our favorite bar, we knew we had to make one. Our mint is already taking hold, so we gave our honey syrup a bit of a kick. We also tried another version with a mix of limoncello and lemon juice, but found that too sweet.
- 2 oz gin
- 1 oz mint honey syrup
- 1/2 oz lemon juice
Fill a shaker with ice and add all ingredients. Shake well and serve cold.
To make mint honey syrup bring 1 cup water to a boil with 5-6 mint leaves in it. Boil the water down for 5 minutes then strain and measure out 1/4 cup. Add 1/2 cup honey to water and mix well.