- serves 1 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- ¼ cup (60 ml) honey gin (or gin)
- 25 ml lemon juice
- 25 ml honey syrup (see Note)
- Ice, as needed
- Lemon verbena flowers, to serve
Instructions
- Combine the honey gin, lemon juice and honey syrup in a cocktail shaker and add enough ice cubes to fill. Shake vigorously until well chilled, then quickly strain into a chilled cocktail glass. Garnish with the lemon verbena flowers and serve immediately.
Note
To make the honey syrup, combine 2 equal parts honey with 1 equal part water. Mix to combine, then use as needed. For a simple variation, swap the lemon for lime juice to make a cocktail known as “the Business”.
Watch how to make this recipe on Episode 6 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2, streaming free on SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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