The Honey Do List

Recipe courtesy of Chris Baker, winner of the 2018 Gin & Taxes North Bay Cocktail Competition and bar director at The Tavern on Fourth, San Rafael.

TheTavernOnFourth.com

Photography By Stacy Ventura | May 23, 2018

Ingredients

  • 2 ounces fresh honeydew melon juice
  • 1 ½ ounces gin (preferably locally distilled)
  • 1 ounce fresh lemon juice
  • ¾ ounce cane syrup
  • 2 sprigs fresh dill
  • 1 spoonful unsweetened Greek yogurt
For the rim
  • handful of lightly toasted pistachios
  • pinch of granulated sugar
  • half a pinch of sea salt
  • wedge of lemon or lime

Preparation

The Honey

Place all ingredients into a shaker and give it about 20 shakes, then add ice and give it another 20 shakes, until creamy.

Strain cocktail into a coupe glass with pistachio salt rim.

Garnish with a sprig of fresh dill.

FOR THE RIM

Place the pistachios, sugar and salt in a spice grinder and coarsely grind.

Remove to a shallow bowl.

Run the lemon or lime around the rim of the coupe glass, then dip the rim in the pistachio mixture.

Ingredients

  • 2 ounces fresh honeydew melon juice
  • 1 ½ ounces gin (preferably locally distilled)
  • 1 ounce fresh lemon juice
  • ¾ ounce cane syrup
  • 2 sprigs fresh dill
  • 1 spoonful unsweetened Greek yogurt
For the rim
  • handful of lightly toasted pistachios
  • pinch of granulated sugar
  • half a pinch of sea salt
  • wedge of lemon or lime
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