Ingredients
Equipment
Method
- Combine equal parts honey and hot water in a small saucepan and stir until the honey dissolves completely. This creates a 1:1 syrup that mixes smoothly into cold cocktails without clouding or separating.
- Let the syrup cool to room temperature for about 15 minutes, or speed up the process by pouring it into a glass and placing it in the freezer for 5 minutes.
- Add a generous handful of ice cubes to your cocktail shaker, filling it about three-quarters full.
- Measure out 2 ounces of bourbon using a jigger and pour it into the shaker with the ice.
- Squeeze fresh lemon juice until you have 3/4 ounce and pour it into the shaker.
- Measure 1/2 ounce of cooled honey syrup and add it to the shaker.
- Cap your shaker and shake hard for about 10 to 15 seconds until the outside becomes frosty and cold to the touch.
- Place your Hawthorne strainer over the shaker and pour the cocktail into a rocks glass filled with fresh ice.
- Express a lemon twist over the drink by twisting a strip of lemon peel to release the oils, then drop it into the glass as garnish. A fresh lemon wheel on the rim also works beautifully.
Notes
Make your honey syrup in bulk and store it in the refrigerator for up to two weeks for quick cocktails anytime. Use fresh squeezed lemon juice every single time because bottled juice lacks the bright, natural acidity that makes this drink work. Don't skimp on the bourbon quality because this drink is too simple to hide inferior spirits. A mid-range bourbon between 30 and 50 dollars shows clearly in the final taste.