
During Prohibition, people commonly used fresh lemon and honey to mask the ugly flavors present in bathtub gin. When made with today’s stuff, it’s an even sweeter way to catch a buzz. This formalized version made its first appearance in the early 1930s in Bill Boothby’s World Drinks & How to Mix Them and Frank Meir’s The Artistry of Mixing Drinks.
FLAVOR PROFILE
Sweet, Sour
STRENGTH
INGREDIENTS
- 2 oz Gin
- .75 oz Honey Syrup
- .75 oz Fresh Lemon Juice
Contributed by Supercall