Coco's bartender shows you how to make 'Lawyers, Guns and Honey' cocktail

If you've ever wondered why professional bartenders make better drinks than you do, it's because they know the little things that make all the difference.  

We caught up with Evan Danielson at Coco's Bistro, where he bartends. Danielson also owns Dayton Cocktail Company, a bartending service for parties, weddings and other special events. 

Danielson has been bartending for 8 years, and offered up some secrets to making great cocktails. You can get his tips here.

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 Danielson will be bartending at Dayton Visual Arts Center's Holiday on Ice on Thursday, Nov. 17, from 5:30-8 p.m. At 118 N. Jefferson St. The event is the preview party for DVAC's Holiday Gift Gallery. Other celebrity bartenders will represent Corner Kitchen, De'Lish, Lily's Bistro, Roost Modern Italian and Wheat Penny. You can vote for your favorite cocktail. 

>> MORE: Sip creative holiday cocktails while shopping at Holiday on Ice

Danielson will be serving Lawyers, Guns and Honey, a play on Warren Zevon's song, “Lawyers, Guns and Money.” A drink he created in collaboration with Nik Hunt at Coco's, it uses Belle of Dayton Gin infused with gunpowder tea, pink peppercorn-infused honey and fresh lemon juice.

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Danielson made one for us to try. “It's refreshing, Danielson said, “but the pink peppercorn and gunpowder tea bring out an earthiness and piquancy. There's also some brightness from the lemon peel.” 

Coco's Bistro bartender Evan Danielson presents a Lawyers, Guns and Honey, made with Belle of Dayton Gin infused with gunpowder tea. 

You can make it at home. Start with a bottle of Belle of Dayton Gin and add 3 tablespoons of gunpowder tea. Let it set for 15 minutes, then strain. 

For the pink peppercorn-infused honey use a one-to-one ratio of water and honey (8 ounces each), and add 2 tablespoons pink peppercorns. Brings to a simmer. Cut heat and let it set for 20 minutes, then strain. 

To bring it altogether, use 2 ounces gunpowder tea-diffused gin, ¾ ounce pepper-corn diffused honey and ¾ ounce fresh lemon juice. Shake and strain over fresh ice, and pour into a glass with fresh ice. Garnish with lemon peel.

Want to go? 

WHAT: DVAC Holiday on Ice 

WHERE: DVAC, 118 N. Jefferson St., Dayton 

WHEN: Thursday, Nov. 17, 5:30-8 p.m. 

TICKETS: $20 DVAC members; $25, nonmembers. Tickets include 10 percent discount off Holiday Gift Gallery purchase during event and appetizers. Cash bar. 

ARTFUL COCKTAIL MIX-OFF: Tickets $1 each or 6 for $5.

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