1½ oz. Hat Trick Botanical Gin
1½ oz. honey simple syrup (recipe below)
1/2 oz. lavender simple syrup (recipe below)
1/2 oz. fresh lemon juice
Lemon twist, for garnish
Using a jigger, measure each ingredient and pour into shaking tin. Add ice and shake until the tin becomes frosty. Strain with a fine mesh sieve into a chilled coupe glass. Garnish with a lemon twist.
For the honey simple syrup:
Combine 1/2 cup of simmering water with 1/2 cup of local honey. Sealed, it will keep in the refrigerator for one week.
For the lavender simple syrup:
Combine two cups of Demerara sugar with two cups water and bring to a boil. Remove from heat. Add 1/4 cup dried lavender (can be found at Whole Foods) and allow it to steep for 24 hours. Transfer to a container; sealed, the syrup will keep for up to one week in the refrigerator.
High Wire Distilling Company owners Scott Blackwell and Ann Marshall prepare a summer feast of grilled fish, tomato pie, and of course a Hat Trick gin cocktail
