- 1 ½ oz Top Shelf Gin
- ½ oz Fresh Squeezed Lime Juice
- 1 oz Honey Syrup
- 3-5 Dashes Top Shelf Blueberry Bitters
- Tonic water
- Cucumber, Blueberries, Rosemary Sprig (Garnish)
- Crushed Ice
- Rosemary Sprig
- White Wine Glass
In a cocktail shaker, add all ingredients (excluding the tonic & garnish) and ice. Shake for 10 seconds. Strain the contents into the wine glass and add a splash of tonic water. Add crushed ice to the glass and garnish with blueberries, rosemary and a cucumber ribbon.
Honey Syrup: add a ½ cup of boiled water to 1 cup of pure liquid honey, stir together thoroughly until honey is fully dissolved. Let cool and store in an airtight container in your refrigerator.