Ritual Gin Recipe

Make syrup

Combine the raw honey and hot water in a small jar or bowl. Stir or shake until the honey fully dissolves and the mixture is homogeneous. Let cool to room temperature before using. Makes about 4 tablespoons (2 oz) of syrup.

If using egg white: add the gin, lemon juice, honey syrup, dry vermouth, bitters and egg white to a cocktail shaker with no ice for a dry shake. Vigorously shake 10–15 seconds to emulsify and build foam.

Add ice to the shaker (about 6 ice cubes) and shake again vigorously for 10–15 seconds to chill and dilute.

Double strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any large foam bubbles.

Express a lemon twist over the drink by holding the twist over the glass and pinching to release oils, then rub the peel around the glass rim and drop it in as garnish.

Serve immediately. The honey syrup provides a rounded sweetness that complements the botanicals in the gin; the dry vermouth adds a floral backbone while the bitters and lemon keep the cocktail balanced.