The Honest Lanter Recipe

Prepare honey-ginger syrup (make ahead)

Combine 1/2 cup honey with 1/2 cup hot water and 1 tablespoon peeled, finely chopped fresh ginger. Stir until honey dissolves, let steep 15–30 minutes, then strain out ginger. Refrigerate. Yields roughly 10–12 oz; use 0.5 oz for this recipe.

Build and shake

Chill a coupe or martini glass in the freezer or with ice and water. In a cocktail shaker add 2 oz gin, 0.5 oz dry vermouth, 0.5 oz lemon liqueur (or lemon syrup), 0.5 oz honey-ginger syrup, 0.5 oz fresh lemon juice, and 2 dashes orange bitters. Add plenty of ice (about 4 oz by volume) to the shaker.

Shake

Secure the shaker lid and shake vigorously for 12–18 seconds until the shaker exterior is very cold and slightly frosted — this both chills and slight-foams the citrus/honey mixture.

Strain

Discard ice/water from the chilled glass if used. Double-strain the cocktail into the chilled coupe using a Hawthorne and fine-mesh strainer to remove ice shards and any pulp.

Express the lemon twist over the drink by holding the peel over the surface and giving it a sharp twist so oils spray onto the cocktail, then rub peel around the rim and drop it into the glass.

Float a piece of candied ginger or a thin slice of fresh ginger on top as a visual and aromatic accent.

Serve immediately. The Honest Lantern is best enjoyed cold and consumed within 10–15 minutes before dilution changes the balance.