Jenn Harvey is bar manager of Temple Bar in Cambridge, MA.
“I would have to say our Supersonic Cocktail is what I’m drinking right now. At its heart, it’s a Gin and Tonic, turned up to 11! Gin is one of my true loves, it works in all seasons, but it’s what I want to drink on a warm spring or summer day, kicking it on a patio.
We use Barr Hill Gin from Vermont. They mix raw honey right into the gin. Then we add honey syrup and Dolin Genepy to amplify the sweet and herbal notes.
To finish the drink, we top it with Fever Tree Mediterranean tonic water, which has a softer bitterness than traditional tonics, and a lemon swath for a touch of brightness. It’s light, refreshing and totally crushable.”
1½ oz. Barr Hill gin
½ oz. Dolin genepy
½ oz. Honey syrup
1 oz. Fever Tree Mediterranean tonic
Add spirits and syrup into a shaker with ice. Shake until cold. Strain over fresh ice into a Collins glass. Top with tonic and garnish with lemon swath.