1½ ounces Dorothy Parker gin
½ ounces Clear Creek Blue Plum brandy
¾ ounces Lavender-infused Cinzano Biano vermouth
¾ ounces lemon juice
½ ounces Wildflower honey syrup
1 dash grapefruit bitters
For the Wildflower Honey Syrup
In a small saucepan, combine 2 parts honey to 1 part water for the desired quantity. Heat on low heat until honey fully dissolves. Cool completely before using.
For the Cocktail
In a Boston shaker with ice, combine Dorothy Parker Gin, Clear Creek Blue Plum Brandy, Cinzano Biano Vermouth, lemon, Wildflower Honey Syrup and grapefruit bitters. Shake to combine and strain into a coupe.