The latest Cocktail of the Week by collaborator and Head Barmen at the Vineyard at Stockcross David Coveney is the rather delectable Dandelion Honey using some of my favourite items.

Dandelion Honey
Glass –
Coupette
Ingredients –
50 ml Sipsmith Gin
1 Large Spoon Of Pure Honey
50 ml Fentimans Dandelion & Burdock
1 Drop Of La Fee Absinthe
2 Slices Of Red Pear
Method –
Thrown between two Boston tins with ice.
Check out previous editions of David’s cocktail of the week here.
Could you recommend a Fertimans alternative?
I’d say either Fever Tree or 1724
Fever Tree for sure, 1724 is very different.