Honey Twist Recipe

Make honey syrup

Place 2 tablespoons wildflower honey and 2 tablespoons hot water in a small heatproof container. Stir until honey is fully dissolved into a smooth syrup. Let cool to room temperature before using. (Can be stored in refrigerator up to 2 weeks.)

Combine ingredients

Fill a cocktail shaker with ice. Pour in 2 oz gin (or vodka), 0.75 oz fresh lemon juice, 0.75 oz cooled honey syrup, 0.5 oz dry vermouth, and add 2 dashes orange bitters.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold and slightly frosted.

Strain

Double-strain the mixture into a chilled coupe or Nick & Nora glass (or over fresh ice in a rocks glass if preferred) using a fine-mesh strainer to remove small ice shards and any pulp.

Garnish and finish

Express the oils of a lemon twist over the drink by holding the twist over the glass and giving it a firm snap so the oils spray onto the surface. Rub the twist lightly around the rim and drop it into the cocktail. Optionally, slap a small thyme sprig between your palms to release aroma and rest it on the rim as an aromatic garnish.

Serve immediately while cold. For a party pitchers version: multiply ingredients by number of servings, combine in a pitcher with equal parts ice removed (to avoid dilution), chill and add fresh lemon and bitters to taste just before serving; stir gently and pour over ice.