Honey Suckle Recipe

Make honey syrup

If you don't have honey syrup prepared: combine equal parts honey and hot water (by volume) and stir until fully combined and slightly cooled. Measure 0.75 oz for the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz honey syrup, 0.5 oz elderflower liqueur, and 0.25 tsp freshly grated ginger. If using egg white for texture, add the raw egg white now.

Dry shake (if using egg white)

Shake vigorously without ice for 12–15 seconds to emulsify the egg white and build a froth. This step is optional if not using egg white.

Wet shake

Add a generous scoop of ice to the shaker and shake hard for 12–15 seconds until the shaker is very cold to the touch and well diluted.

Double strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine-mesh strainer to remove ice shards and ginger bits, producing a smooth texture.

Finish with bitters

Add 2 dashes of Angostura bitters on top of the foam (if present) or on the surface of the drink. Using a toothpick, gently swirl the drops into a small decorative pattern if desired.

Garnish with a single edible honeysuckle blossom or a thin lemon wheel laid on the foam, and tuck a micro mint sprig alongside. Serve immediately.