Honey And The Trapcat Recipe

Make honey syrup

Combine equal parts honey and hot water (for this recipe 1/4 cup honey + 1/4 cup hot water works) and stir until fully combined; cool to room temperature. Measure 0.75 oz for the cocktail.

Prepare glass

Chill a coupe or Nick & Nora glass by filling with ice water and setting aside while you mix, or place in the freezer for several minutes.

Dry shake (if using egg white)

In a cocktail shaker, add gin, fresh lemon juice, honey syrup, crème de cassis, dry vermouth, egg white (if using) and 1 dash of Angostura bitters. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build froth.

Wet shake

Add ice to the shaker (large cubes if possible) and shake hard for 12–18 seconds until the shaker is cold to the touch and well chilled. This chills and dilutes the drink properly.

Double strain

Discard the ice/water from your chilled glass. Double-strain the cocktail into the chilled coupe/Nick & Nora using a Hawthorne and fine mesh strainer to remove ice shards and any coagulated egg white for a silky texture.

Finish with bitters

Drop the remaining dash of Angostura bitters onto the froth (if egg white used) or into the drink and gently drag a toothpick or cocktail pick through the drops to create a simple pattern, if desired.

Drizzle about 1 teaspoon of runny honey over the top of the froth or along the back of a lemon twist so a thin thread of honey falls into the drink (this gives aroma and a sweet note reminiscent of the name 'Honey and the Trapcat').

Express the lemon peel over the drink to release oils and run the peel around the rim, then either drop the twist or rest a lemon wheel on the glass edge. Add a small sprig of thyme or an edible flower as a finishing touch.

Serve immediately while cold. Sip to enjoy the interplay of floral honey, bright lemon, fruity cassis and botanical gin — balanced by the herbal dry vermouth and bitters.