This drink is full of ginger spice and aromatics from both the honey and the London dry gin. The fresher it is, the better, so don’t keep the syrup for longer than two days. I’m pretty particular about citrus shelf life, too, so always squeeze it fresh and never keep it overnight or, heaven forbid, even longer. Bumblebee Serves 1 For the honey and ginger syrup20g gingerAbout 40ml English honey – ideally one that’s local to you For the drink10ml honey and ginger syrup – see above and method20ml fresh lemon juice40ml London dry gin – we use Hayman’s1 thick slice lemon (about ½cm thick), to garnish First make the syrup. Soak the ginger in just enough cold water to cover (this softens the skin and makes it easier to peel), then drain, peel with a teaspoon and slice into fairly thin coins. Blend with 20ml water, then strain through a fine sieve, ideally lined with muslin. Measure the resulting ginger liquid (you should end up with about 40ml), then add equal parts honey and …