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Honey Ryder

  • SERVINGS: Makes 1 Drink

Miles Macquarrie loves finding alternatives to refined sugar for cocktails. He sweetens this peppery drink with honey from local Georgia beehives.

  1. Ice
  2. 1 1/2 ounces gin, preferably Martin Miller’s Westbourne Strength
  3. 1/2 ounce vodka, preferably potato-based vodka
  4. 1/2 ounce Lillet blanc
  5. 1/2 ounce fresh lemon juice
  6. 1/2 ounce honey syrup (2 teaspoons honey mixed with 1 teaspoon warm water)
  7. 1/4 teaspoon Black Pepper Tincture (see Note)
  8. 1 lemon wheel, for garnish
  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into a chilled coupe and garnish with the lemon wheel.
Notes Black Pepper Tincture In a jar, cover 1 tablespoon whole black peppercorns with 2 ounces overproof vodka. Let stand at room temperature for 1 week. Pour the tincture through a fine strainer into a clean jar. Store at room temperature for up to 1 month. Makes 2 ounces.
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