Backhanded Compliment

• 2 oz Honey Rhubarb Gin
• ½ oz Dubonnet
• ¾ oz Lemon Juice
• ½ oz 2:1 Honey Syrup*
• Fresh Ginger

1. Cut a coin of ginger and smash with a muddler in the bottle of a cocktail shaker.
2. Add Honey Rhubarb Gin, Lemon, and Honey Syrup to the ginger and shake with ice.
3. Double strain into a glass over fresh ice.
4. Drizzle over ½ oz of Dubonnet and garnish with a lemon swath

*2:1 Honey Syrup – Dissolve 2 parts honey into 1 part warm water (i.e. 200g honey stirred into 100g water).  Bottle and refrigerate.

Photos by Rylan Martin