honey i'm home

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Bols Genever (Bols Barrel-Aged)
1/2 oz Dolin Blanc (Servito)
1/4 oz Malört
1/4 oz TVH2 (Honey Syrup)
2 dash Lavender Bitters (Scrappy's)

Stir with ice, strain into a coupe, and garnish with a lemon twist. The drink that I had prepared in advance while I was at the USBG Bar Summit in Philadelphia on Monday was the Honey I'm Home from Chicago's The Violet Hour for their Summer 2022 menu. I was able to source the spec through online recipe flashcards, and my cheatsheat from the bar defines TVH2 as honey or honey-ginger-cinnamon syrup (which makes perfect sense given the drink's name), so I went with the one that I had on hand. While I have not had a Genever-tequila cocktail before, there are four Genever-mezcal ones on the blog dating back to 2009 with Misty Kalkofen's 1820. Once prepared, the Honey I'm Home gave forth a lemon, malty, and vegetal bouquet to the nose. Next, honey and white grape notes on the sip delved into tequila, malty, honey, and bitter flavors on the swallow.