The Gymkhana X Burleigh Signature Collection Recipe

Combine honey and hot water in a small saucepan or heatproof container and stir until honey is fully dissolved.

Add sliced fresh ginger and lemon zest to the honey solution.

Bring mixture to a gentle simmer for 3–4 minutes to infuse ginger, then remove from heat and let steep for 30 minutes for a stronger ginger flavor.

Strain syrup through a fine sieve to remove ginger and zest. Cool to room temperature, then refrigerate. Syrup will keep refrigerated for up to 2 weeks.

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

If using egg white, perform a dry shake first: add gin, cold-brewed Darjeeling tea, lemon juice, honey-ginger syrup, aperitivo, and egg white to a cocktail shaker with no ice.

Dry shake vigorously for 15–20 seconds to emulsify the egg white and create a silky foam.

Add plenty of ice to the shaker and shake again for 12–15 seconds until well-chilled and slightly diluted.

Double strain the cocktail into the chilled coupe or Nick & Nora glass to remove ice shards and produce a clean presentation.

If not using egg white, combine gin, tea, lemon juice, syrup, and aperitivo with ice in the shaker and shake 12–15 seconds, then strain into the chilled glass.

Garnish with a thin lemon wheel or dehydrated lemon slice laid on the foam, top with a small sprig of micro mint or thyme, and for extra aroma, grate a touch of fresh nutmeg over the foam or add two dashes of orange bitters.

Serve immediately. The cocktail balances floral gin, brisk Darjeeling tea, bright citrus, gentle honey-ginger warmth, and a touch of bitters for complexity — a signature collaboration profile.

Adjust sweetness by varying honey-ginger syrup ±5–10 ml. For non-alcoholic version, replace gin with a non-alcoholic gin alternative and aperitivo with a dash of non-alcoholic bitter aperitif; keep tea and citrus components.