- 1½ oz. vodka
- ½ oz. fresh lemon juice
- ½ oz. honey syrup
- 4 blackberries
- 1 oz. sparkling mineral water (Johnson uses Topo Chico)
- Garnish: blackberry and mint sprig
Muddle 3 blackberries in a shaker. Add the vodka, lemon and honey syrup with a small amount of ice. Shake hard. Strain into an ice-filled Collins glass. Add sparkling water, then garnish.
Honey Syrup: Combine 1 cup honey and ⅓ cup water in a saucepan over medium heat and stir until the sugar dissolves. Remove from heat, let cool to room temperature and transfer to a glass jar. Cover and refrigerate for up to 2 weeks.