Floral bouquet, cocktail with lemon, and gin on a sunny porch table.
Recipes

The Gold Finger

The Gold Finger debuted at Richardson’s Tavern in June 2025 as a Pride Month creation and has quickly become a guest favorite. Named in homage to the iconic sapphic bar Gold Finger in Shinjuku, Tokyo, this cocktail celebrates the simplicity of the classic Bee’s Knees with a blend of gin, lemon, and honey. 

Crafted with locally produced Barr Hill Gin from Montpelier, Vermont, finished with raw honey, the Gold Finger embodies the spirit of Richardson’s Tavern: local ingredients, thoughtful creativity, and an elevated experience. 
Note from Bar Manager Ryan Carney: Plymouth Gin is a wonderful substitute for those outside Barr Hill’s distribution range.

Prep Time

5 min

Serves

1

Gold Finger Ingredients & Method

1.5 oz Kelly Way Gardens’ Lemon Verbena Infused Gin ¼ oz Barr Hill Raw Honey Syrup 
¾ oz St. Germain Elderflower Liqueur Soda Water
¾ oz Fresh Lemon Juice 

Method

Fill a cocktail shaker with the gin, elderflower liqueur, fresh lemon juice, and honey syrup. Add ice and shake vigorously for about 15 seconds, until the shaker is well chilled. Strain into a Collins glass filled with fresh ice, then top with soda water. Give the cocktail a gentle stir to combine, and finish with a fresh lemon wheel garnish.

To Make Lemon Verbena Infused Gin

10 grams Dried Lemon Verbena 750 ml Barr Hill Gin

Method

Combine the lemon verbena and gin in a non-reactive container. Cover and let steep at room temperature overnight to allow the bright citrus and herbal notes to infuse. Strain through a fine-mesh sieve, discarding the solids, then transfer the infused gin to a clean bottle or jar. Store in a cool, dark place until ready to use. It will keep indefinitely.

To Make Barr Hill Raw Honey Syrup

16 oz Barr Hill Raw Honey16 oz Water

Method

Combine the honey and water in a medium saucepan over medium heat. Whisk continuously until the honey is fully dissolved and the mixture is smooth and well combined. Remove from the heat and allow to cool slightly before transferring to a clean, non-reactive container. Refrigerate until ready to use. The syrup will keep for up to 1 month.