Buzzword Recipe

Make honey-butter mixture: in a small bowl, combine unsalted butter and honey. Microwave for 10–15 seconds or warm gently until butter is softened and honey is fluid. Stir with warm water until smooth and homogenous.

Wash the gin: place the gin in a clean jar. Add the honey-butter mixture, close the jar, and shake vigorously for 30–45 seconds to emulsify the fats into the spirit.

Freeze separation: put the jar in the freezer for at least 4 hours (overnight recommended). The butterfat will solidify and separate.

Strain: remove jar from freezer. While still cold, decant the clear gin through a fine mesh strainer lined with several layers of paper towel or coffee filter into a clean container. Discard the solids. Repeat filtration until liquid is clear. You now have honey-butter washed gin. Yield: roughly the same volume (2 cups) minus small losses.

Pre-chill

Chill a coupe or martini glass in the freezer or fill with ice water while you prepare the cocktail.

If using egg white: add honey-butter washed gin (2 oz), Strega (0.5 oz), fresh lemon juice (0.75 oz), honey syrup (0.25 oz), and egg white (0.5 oz) to a cocktail shaker (without ice).

Dry shake vigorously for 20–30 seconds to emulsify the egg white and create a froth. This step is optional if not using egg white; omit dry shake and proceed to next step.

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

Discard ice from the chilled glass (if used). Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any solids.

Garnish: express a lemon twist over the surface to release oils, then drop it into the glass. Lightly grate a small amount of nutmeg or extra lemon zest over the foam or surface if desired.

Serve immediately.