Black Currant Toddy Black Currant Toddy 1 drink Dale Degroff • 1 1/2 oz. Hendrick’s Gin® • 1/4 oz. John D. Taylor’s Velvet Falernum® • 1/2 oz. honey syrup (2:1 ratio) • 3/4 oz. fresh squeezed lemon juice • 3/4 oz. cold tea (Earl Gray or green) • 1 tsp. The Perfect Purée Black Currant, thawed • Flamed orange peel, for garnish • Spiral orange peel, for garnish Method: 1. Assemble Gin, Falernum, honey syrup, lemon juice, tea and Black Currant in a mixing glass with ice. Shake well. 2. Strain through a tea strainer into a chilled coupe glass. 3. Garnish with the flamed orange peel dropped into glass, and the spiral peel set on the rim of the glass.