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