honey badger

1 1/2 oz Barr Hill Gin
3/4 oz Lemon Juice
1/2 oz Domaine de Canton (Barrow's Intense)
1/2 oz Honey Syrup 1:1
2 dash Angostura Orange Bitters

Shake with ice, strain into a coupe glass, and garnish with a dehydrated citrus wheel (lemon twist). Two Fridays ago, I decided to make a drink called the Honey Badger that Bardtenders posted on their Instagram account earlier that day. I felt it was a good tribute for the folks from that site hosted me on their podcast two nights before for a recording to be broadcasted in late February. The combination reminded me of Michael Madrusan's Son of a Beesting at Milk & Honey that calls for ginger syrup instead of liqueur akin to a Bee's Knees crossed with a Penicillin. In the glass, the Honey Badger gave forth a lemon, ginger, and honey bouquet. Next, lemon and honey notes on the sip gave way to pine, ginger, honey, and orange flavors on the swallow.