Posted on November 12, 2019
- 2 oz. gin (Plymouth Gin is what we recommend)
- 3/4 oz. lemon juice
- 3/4 oz. infused honey syrup (ginger, clove, star anise, orange peel)
- 3/4 oz. seltzer
- 6-8 mint leaves
Infuse a honey syrup by combining 2 parts honey to 1 part water over heat (do not boil). Depending on how much you’re making, add star anise, whole clove, ginger, and orange peel. (For example, for 4 oz. honey to 2 oz. water, we would add 1 whole star anise pod, 2 cloves, the peel of 1/4 orange, and 3 thin slices of peeled ginger). Let the mixture sit for at least 15 minutes, and then allow it to cool before straining.
Place mint leaves in a cocktail shaker and gently muddle. Add infused syrup, gin, lemon juice. Shake with ice and strain into a highball glass filled with ice. Top with seltzer. Garnish with mint,—or, if you want to add some who’s-your-daddy, you can light the edge of a star anise on fire, blow it out, and garnish the drink with a smoking star anise.
For a variation on this, moving closer to a penicillin, substitute a mid-shelf blended scotch for the gin. and lime juice for the lemon juice. We like the combination of scotch and lime together.