I Should Behave Recipe

Combine honey and hot water in a small heatproof container and stir until the honey fully dissolves into a smooth syrup.

Add the star anise, sliced ginger, cinnamon and lemon zest to the honey syrup. Let steep for 10–15 minutes off heat to infuse flavors. Taste after 10 minutes and extend if you want stronger spice notes.

Strain the syrup through a fine mesh sieve into a clean jar, discarding solids. Allow to cool to room temperature. The syrup can be refrigerated in a sealed jar for up to 2 weeks.

Prepare glass

Chill a coupe or Nick & Nora glass in the freezer or by filling it with ice water while you prepare the cocktail.

Dry shake (if using egg white)

In a cocktail shaker add Roku Gin (2 oz), fresh lemon juice (0.75 oz), spiced honey syrup (0.75 oz), crème de violette (0.25 oz), vanilla extract (0.25 tsp) and egg white (1). Seal the shaker and shake vigorously, without ice, for 15–20 seconds to emulsify and build foam.

Wet shake

Open the shaker, add ice (about 1 cup) and shake hard for 12–15 seconds until well chilled and the shaker feels very cold. If not using egg white, skip the dry shake and simply combine all liquid ingredients with ice and shake for 12–15 seconds.

Discard ice/water from your chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any solids for a silky texture.

Garnish with a dehydrated lemon wheel or an edible violet placed gently on the foam. Serve immediately.

Optional finishing: If you want a brighter citrus snap, express a lemon peel over the drink before garnishing by squeezing the peel skin-side down to release oils, then discard or float the peel.