Gunpowder Gimlet Cocktail

• 1/4 cup green tea leaves

• 1 (750-milliliter) bottle gin

For the Salted Pistachio Honey Syrup:

• 1/2 cup salted pistachios

• 1/2 cup honey

• 1/2 cup water

For the Cocktail:

• 1 1/2 ounces green tea-infused gin

• 1/2 ounce salted pistachio honey syrup

• 1/2 ounce lemon juice

• 3 to 4 dashes chamomile bitters
  

Make Green Tea-Infused Gin 

1. In infusion jar, add the tea leaves, then fill with gin.

2. Steep for 2 hours, or to taste.

3. Strain out the tea leaves and bottle. It can be stored like any other gin.

Make the Salted Pistachio Honey Syrup

1. In a saucepan, add salted pistachios and equal parts honey and water to a saucepan.

2. Bring to a boil, stirring constantly, then turn off the heat.

3. Cover and let cool and steep in the pan for 1 to 2 hours.

4. Strain out the pistachios and bottle in a jar with a tight-sealing lid. Store in the refrigerator.

Make the Gunpowder Gimlet

1. In a cocktail shaker, pour the tea-infused gin, pistachio syrup, lemon juice, and bitters. Fill with ice cubes.

2. Shake well.

3. Strain into a chilled old-fashioned glass with fresh crushed ice.

4. Serve and enjoy.