2 oz Gin, CH London Dry (Infused with Lapsang Suchong)
1⁄2 oz Ginger syrup
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup
Build in Shaker, Shake and strain into rocks glass over fresh large ice.
Infuse gin with Lapsang Suchong Tea with 3 Tblsp per bottle for 25 minutes
Sam Ross' Penicillin cocktail uses scotch, this subs tea gin for that ingredient.