If using the salted honey rim, pour 1 tablespoon honey onto a small plate and spread thinly. On a second small plate, sprinkle the coarse sea salt. Lightly dip the outer rim of a rocks or coupe glass into the honey, then into the salt to coat. Set the glass aside.

Add 2 oz gin, 0.75 oz elderflower liqueur, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.5 oz fresh orange juice and 2 dashes Angostura bitters into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Seal and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Strain the mixture into the prepared glass over fresh ice (or serve straight up in a chilled coupe if preferred).

Top gently with 2 oz chilled club soda to add brightness and effervescence. Stir once gently with a bar spoon to incorporate without flattening.

Garnish with a lemon wheel or an orange twist. Serve immediately.

Optional — Salted Honey Rim

Combine honey and a pinch of the coarse sea salt on a plate only if you want the honey to be thinner; otherwise keep them separate for dipping. Use the honey to moisten the rim and then press into salt as described above.

Batch for 8 (Happy Hour Pitcher — optional)

In a large pitcher, combine 16 oz gin, 6 oz elderflower liqueur, 6 oz fresh lemon juice, 4 oz honey syrup and 3 oz fresh orange juice. Add 12 dashes Angostura bitters and stir until the honey syrup is fully incorporated.

Refrigerate the pitcher until well chilled (at least 30 minutes). When ready to serve, add 16 oz chilled club soda and gently stir. Fill glasses with ice and pour the pitcher mixture over ice. Garnish each glass with a lemon wheel or orange twist.