A delicate, yet flavorful SE-Asian inspired riff on the Sour from Kaitlin Stewart of Vancouver BC’s Royal Dinette The aromatic green tea contributes floral notes and a touch of bitterness that complements the bright, citrusy muddled lemongrass while the honey syrup adds nuanced sweetness, the gins add some oomph and botanical notes (using more Old Tom than New American also reduces the influence of juniper on the flavor), and the lime adds refreshing citrus. 1.5 oz Vodka can be subbed for the two gins, but I like the extra flavors from the blend of gins below Cut a two-inch piece of lemongrass; remove tough outer layer and cut into thin rings; Muddle with a pinch of salt to break down fibers/release aroma Add: 1 oz Old Tom Gin (Scofflaw or Hayman’s are good options; Ransom is too malty for this drink) .5 oz New American Gin (St George, Aviation, etc; try to avoid any juniper bombs) 1 oz brewed green tea (jasmine; coconut green tea is also a nice touch with the lemongrass) .5 oz Honey Syrup (2 parts honey: 1 part warm water) .5 oz Fresh Lime Juice Shake with ice and double strain into a chilled coupe. Garnish with two 1-inch strands of lemongrass