INGREDIENTS:
- 1.5 ounces Dillon’s Unfiltered Gin 22
- 0.5 ounce honey syrup
- 2 ounces steeped tea
- 3 dashes Dillon’s Lemon Bitters
- Lemon peel, for garnish
COCKTAIL PREPARATION:
1. Make the honey syrup. In a pot add ½ cup honey and ½ cupwater. Bring up to a simmer and stir until combined. Remove from heat, let cool and transfer to an airtight container. Syrup will keep up to two weeks in the refrigerator.
2.Make the tea as per instructions on packaging. Let cool and set aside.
3.In your cocktail shaker, add the gin, syrup, tea and bitters. Add ice and shake for 10-15 seconds.
4.Strain your cocktail into a vintage teacup and garnish with lemon.
