Garnish: Lemon Wheel
Glass: Coupe
For the honey and thistle syrup firstly brew a pot of thistle tea and leave to brew for around 30minutes. In a squeezy bottle, add one part honey to one part of the hot tea and shake. Leave to chill and store in the dry cupboard for up to one week.
Add all ingredients to a cocktail shaker and dry shake for 6 seconds, add ice and wet shake for 12 seconds. Double strain into a coupe. Garnish with a dehydrated lemon wheel.
