Ingredients
- 6,75 oz of dry gin
- 3,5 oz of honey
- 3,5 oz of water
- Zest of half a lemon
- Lemon juice
- Champagne (or sparkling water)
Preparation
- In a mason jar, infuse the dry gin with the honey, water and lemon zest.
- Place in boiling water to seal the jar and let infuse at least 24 hours.
- To serve, pour 3 oz of the mix into a glass full of ice cubes.
- Add lemon juice and champagne to taste.
A recipe from
Luc Pouliot
