A delicious pre-dinner or boozy brunch drink from Shannon Tebay Sidle at the always excellent Death & Co in NYC The botanicals in the gin work very well with the strawberry and lemon while the honey syrup gives a sweet depth and the bit of creamy, tart yogurt adds great texture 2 oz Gin .75 oz Fresh Lemon Juice .5 oz Honey Syrup (2 parts honey: 1 part warm water) .25 oz Strawberry Liqueur (Giffard is best, when in season, sub in 1-2 muddled strawberries in place of the liqueur) Heaping teaspoon of plain yogurt 1 dash Rhubarb Bitters (optional) Shake with ice until chilled, strain into double rocks glass with crushed ice (double strain if using fresh strawberry). Garnish with freshly ground pepper (and a strawberry slice, of in season)