2 oz. Humboldt Organic vodka
¾ oz. Giffard Pamplemousse liqueur
¾ oz. Fresh lemon juice
½ oz. Honey syrup (1:1 honey/water ratio)
2 dashes Angostura bitters 
1 oz. Soda water

Combine the first five ingredients and shake. Add 1 oz. soda water to the shaker and fine strain over fresh ice into a Collins glass. Garnish with a lemon wheel and a flower.  

Alicia Walton, bartender at The Sea Star in San Francisco, created this recipe.