Directions

For the Poet-infused vodka:

1. Put the ingredients into a clean container. Stir once or twice, cover, and let infuse for 2 hours. Smell the vodka and taste a drop to be sure that it has taken on the aroma of the tea. You can infuse it for longer, but not more than 3 hours total, to avoid extracting bitter flavors. Strain twice through a fine mesh strainer into a clean jar with a tight-fitting lid. Discard the tea solids.

For the Poet honey-syrup:

1. Put the honey and tea into a heat-tolerant measuring cup. Add the boiling water and stir, then let the mixture steep for 10 minutes or until barely warm. Strain through a fine mesh strainer into a clean jar with a tight-fitting lid. Discard the tea solids.

For the cocktail:

1. Set out two coupe glasses.

2. Put the cocktail ingredients into a mixing glass. Add ¼ cup ice and stir for 30 seconds. Strain half into each coupe. Garnish with edible flower petals* and serve immediately.  

Flip Variation:

1. We also love making this cocktail with the added silkiness of a flip. To do that you need to add egg white and shake, instead of stir, the cocktail. 

2. Put the cocktail ingredients into a shaker with 2 ice cubes. Shake for 20 seconds. Add 1–2 tablespoons egg white, then shake again for 10–15 seconds before straining into the glasses.