Bee’s Knees Honey Cocktail

. 2tsp (teaspoon) honey
. 50ml Ginterior
. 25ml lemon juice
. Ice
. Lemon zest strip to serve

Put the honey in a small jug or cup and add 1tsp freshly boiled water. Stir well until smooth and the honey is nicely thinned down.
Pour the honey mixture into a cocktail shaker along with the gin, lemon juice and a large handful of ice. Shake until the outside of the shaker feels very cold.
Double strain into a cocktail glass or a coupe and garnish with a curled strip of lemon zest-you can do this by wrapping it tightly around a spoon handle.

Juniper + Tangerine Gin Fizz

Honey Thyme Simple Syrup
. 1 cup water
. 1 cup honey
. 10 sprigs of thyme
Tangerine & Honey Thyme Cocktail
. 2 ounces Ginterior
. Juice from 1 tangerine about 1/2 cup
. 1 tablespoon honey thyme simple syrup
. spring of thyme for garnish

In a small sauce pan, bring water and honey to a boil. Stir until the honey is dissolved. Keep an eye on it, the simple syrup will bubble up as soon as it starts boiling. Pour the warm simple syrup into a glass container and add the sprigs of thyme to steep. Transfer to the fridge to cool.
In a martini shaker, combine all the cocktail ingredients with ice and shake until cold. Strain into a martini glass. Garnish with a sprig of thyme.

Ginty Tales

(by Ed Tales – UK)

. 40 ml Ginterior,
. 25 ml VSOP Cognac,
. 10 ml Maraschino,
. 3 dashes orange bitters,
. Ice3cube ice
. Garnished with lemon twist and maraschino cherry

Get your short tumbler glass filled with Ice3cube ice, then add Ginterior, Cognac, Maraschino and orange bitter; stir them softly together and garnish with lemon twist and maraschino cherry and serve.

Ramos Ginterior

In a shaker:
. 50ml  Ginterior
. 20ml Lime juice . 20ml Sugar syrup
. 20ml Liquid cream
. 20ml Pasteurized White Egg

Shaker all together with ice, pour the drink filtering it onto an high tumbler glass, add soda.
Garnish: grated tonka bean.

Ginty Negroni

. 1 ounce Ginterior
. 1 ounce bitter
. 1 ounce sweet vermouth
. Ice3cube ice
. Garnish: orange peel

Add Ginterior, bitter and sweet vermouth to a mixing glass filled with Ice3cube ice, and stir until well-chilled. Strain into a rocks glass over a large ice cube. Garnish with an orange peel.

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Pics by Erika Rojas