1 ounce KOVAL Barreled Gin
1 ounce KOVAL Barreled Peach
½ ounce honey syrup
4 drops ginger bitters
Juice of ½ Meyer lemon
Add all ingredients to a mixing glass over ice and stir until chilled. Strain into a coupe glass and garnish with a lemon twist
To make honey syrup: Heat ½ cup of honey and ½ cup of water in a small pot at low heat. Stir frequently until honey dissolves to avoid boiling. Allow to cool and store excess in the refrigerator for up to 3 weeks.
“As part of her artistic approach to life, she passed out calling cards adorned with humorous, often risqué, illustrations and slogans..”