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Hot Honey Spritz
Serve in a
Wine glassGarnish:
No Garnish
How to make:
Togarashi & Lime Peel Syrup:
Combine 20g of Togarashi, 200g of Caster Sugar, the peel of one Lime and 200g of boiling water to a vessel and stir until dissolved. Strain and then bottle.
Add the Beesou and the syrup to the glass, add ice and top with Light Tonic.
| 1 2/3 fl oz | Beesou Bitter Honey Aperitif |
| 2/3 fl oz | Togarashi & Lime Syrup |
| 3 1/3 fl oz | Fever-Tree Light Tonic Water |
