This bright and refreshing cocktail is a sweet nod to island flavours, featuring the rich, floral notes of Bermuda honey.
Ingredients
Honey Syrup
2 oz. water
1 oz. Bermuda honey
Sugared Rosemary
1 sprig fresh rosemary
1 tsp. granulated sugar
Cocktail
2 oz. gin
1 oz. fresh lemon juice
Ice
Club soda, for topping off
Lemon peel, for garnish
Instructions
Honey Syrup
In a small heatproof bowl or cup, microwave water and honey until honey is dissolved and smooth, about 30 seconds.
Stir and let cool. (Alternatively, in a small pot over medium-low heat, bring water and honey to a simmer and cook, stirring, until honey is dissolved.)
Sugared Rosemary
Spoon 1 oz. honey syrup into a shallow dish. Dip rosemary into syrup, shaking off excess. Pour sugar onto another shallow dish.
Add rosemary and toss to generously coat in sugar.
Transfer rosemary to a plate. Let sit at room temperature to set, about 45 minutes, or refrigerate up to 1 day.
Cocktail
In a cocktail shaker, combine gin, lemon juice, 1 oz. honey syrup, and 2 to 3 ice cubes.
Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds.
Strain into a chilled stem glass. Top off with club soda.
Garnish with lemon peel and sugared rosemary sprig.
