"This drink is full of ginger spice and aromatics from both the honey and the London dry gin. The fresher it is, the better, so don't keep the syrup for longer than two days. I'm pretty particular about citrus shelf life, too, so always squeeze it fresh and never keep it overnight or, heaven forbid, even longer. Bumblebee Serves 1 For the honey and ginger syrup 20g ginger About 40ml English honey ideally one that's local to you"
"Soak the ginger in just enough cold water to cover (this softens the skin and makes it easier to peel), then drain, peel with a teaspoon and slice into fairly thin coins. Blend with 20ml water, then strain through a fine sieve, ideally lined with muslin. Measure the resulting ginger liquid (you should end up with about 40ml), then add equal parts honey and stir to dissolve."
Freshness is essential: prepare the honey-and-ginger syrup no more than two days ahead and always squeeze lemon immediately. Make the syrup by soaking ginger in cold water, peeling, slicing, blending with 20ml water, and straining through a fine sieve or muslin. Measure the ginger liquid (about 40ml) and stir in equal parts English honey until dissolved. Build the cocktail with 10ml syrup, 20ml fresh lemon juice, and 40ml London dry gin; shake hard with ice, strain into a chilled rocks glass over fresh ice, and garnish with a thick lemon slice. Use local honey when possible.
Read at www.theguardian.com
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