Riffing on a classic Americano, Mike Norbury’s Zeballos Inlet is a delectable and thirst-quenching gin-based highball; bright, citrusy white vermouth and the delicate botanicals of Sheringham Distillery’s Kazuki are buoyed by the addition of lavender soda. Great anytime, as long as there’s a bowl of salty potato chips nearby! Photography and styling by Danika Sea Design. Recipe by Mike Norbury.
1 ½ oz Beaufort vermouth
½ oz Kazuki gin
3 dashes of Ms. Better’s Trans Canada bitters (or orange bitters instead)
4 oz dry lavender soda
Build in a Collins glass and serve long, on the rocks. Garnish with a lemon wheel and add a reusable straw.