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

For the drink
10ml honey and ginger syrup – see above and method
20ml fresh lemon juice
40ml London dry gin – we use Hayman’s
1 thick slice lemon (about ½cm thick), to garnish

First make the syrup. 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.

To build the drink, put the syrup and lemon juice in a shaker half-filled with ice, add the gin and shake as hard as you can. Strain into a chilled rocks glass filled with fresh ice, drop in the lemon slice and serve.