Kansas City’s Rye restaurant pours this classic, a honey-sweetened gin potion, which gets its effervescence from a splash of rose champagne. This recipe first appeared in the iPad edition of our August/September 2013 Heartland issue with the story Mom and Populist.
- 1 tsp. grated lemon zest
- ½ oz. honey
- 1½ oz. gin
- Brut Rosé Champagne, for topping
- Stir lemon zest, honey, and 1 oz. hot water in a cocktail shaker. Add gin and ice; cover and shake vigorously. Strain into a chilled champagne flute and top with Champagne.