At Seattle's Bastille, Charles Veitch uses honey from hives in the restaurant's roof garden to balance the strong flavor and aroma of gin. Sweet but not cloying, the resulting cocktail offers a pleasing blend of botanical flavors.
2 oz. gin
1/2 oz. honey syrup*
1/2 oz. fresh lemon juice
1 round slice lemon
1 slice honeycomb (optional)
Combine liquid ingredients in a shaker with ice. Shake well; strain into a cocktail glass. Garnish with lemon and honeycomb.
*To turn viscous honey into a thin syrup, Veitch adds a small amount of boiling water, thinning it until it's just pourable out of a shot glass or a squeeze bottle.