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Glendon Hartley /// Cava Mezze /// Washington DC

2 oz The Botanist Gin,
.75 oz fresh lemon,
.75 oz Carpano Antica,
.75oz hibiscus-anise syrup*

*Hibiscus Anise Syrup: Simmer 1qt dried hibiscus leaves and 6 toasted star anise pods in two quarts of water for 30 minutes /// Strain liquid and measure/// Return to heat with an equal volume of brown sugar, and stir until sugar dissolves /// Cool and store

Tags: Botanist Gin, Cava Mezze, Glendon Hartley, potation

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