1 1/2 oz aquavit (Krogstad Festlig)
1/2 oz Maurin Quina
1/2 oz lemon juice
1/2 oz honey-lavender syrup*
lemon peel, for garnish
Shake with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
1 cup honey
1 cup hot water
1/4 cup lavender flowers
Combine all ingredients and let steep until cool. Strain and bottle.
3/4 oz Smith and Cross rum
3/4 oz rye whiskey
3/4 oz honey syrup (1:1 honey and water)
3/4 oz lime juice
2 dashes Fee’s Whiskey Barrel-Aged Bitters
Shake with ice and strain into an ice-filled rocks glass.
If the Fee’s bitters are unavailable, a good substitute is three dashes of spiced bitters, made by combining equal parts Angostura bitters and allspice dram.
I created this cocktail for the wedding of my friends David and Jeanette, who run the underground restaurant Lazy Bear in San Francisco.