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Husk Gin & TonicRecipe adapted from Dan Latimer, Husk Restaurant, Charleston, SC
Yield: 1 drink
2 ounces gin (preferably Tanqueray)
½ ounce Jack Rudy Cocktail Company tonic syrup
Fill a Collins glass with ice. Add the gin and the syrup and top with soda water. Stir and serve with a lime wedge for garnish.