It will work as 3/4 oz of a ginger-honey syrup. Originally made with 1/2 oz honey syrup with 1/4 oz of our housemade zippy-intense ginger syrup, but with a less intense ginger syrup, using 3/8 oz of each will work.

Borjomi can be found in European delis. Vichy Catalan or similar flavorful mineral water can be substituted. An ordinary seltzer will take away significant dimension; consider adding a pinch of salt.

Hrenovukha (horseradish vodka) recipe: to 500ml vodka, add 3 inches of grated horseradish root, 3 cardamom pods, 6 whole cloves, a teaspoon grain mustard, and two tablespoons honey. Let infuse for about a week, shaking once a day, then strain through a fine cheesecloth or cotton to remove all solids. The spices are negotiable, but the volume of horseradish is key.

My preference for this is the Mexican Fernet-Vallet, but Branca, Letherbee, etc. work well too. You can also swap out the PX sherry with a rich sweet vermouth such as Carpano.

Syrup recipe from Ryan Cheityawardana: Bring one part water to rolling boil. Stir in two parts sugar until mixed. Add a bay leaf and swath of grapefruit peel with rind removed, and keep stirring until dissolved, ~3 minutes. Let cool and strain.

Very bracing without the optional ingredients - the scent of the Alps injected straight into your taste buds. With the honey and water, becomes a Stone Pine Sour.