Bourbon & Honey
Course: On the Rocks / Classics, RecipesCuisine: AmericanDifficulty: Easy
Bourbon & Honey
Servings
1
servingsPrep time
5
minutesTotal time
10
minutesIngredients
2 oz Bourbon (a mid-range, versatile bourbon works best)
3/4 oz Honey Syrup (recipe: 3 parts honey to 1 part hot water)
3/4 oz Freshly squeezed lemon juice
Garnish: A fresh lemon twist or a dehydrated lemon wheel
Ice: Cubed ice for shaking and fresh ice for serving
Directions
- Prepare the Honey Syrup: Honey in its raw state is too thick to mix into cold spirits. Create a “syrup” by whisking 3 parts honey with 1 part hot water until fully dissolved. Let it cool before using.
- Combine Ingredients: Add the bourbon, cooled honey syrup, and fresh lemon juice into your cocktail shaker.
- Add Ice: Fill the shaker 3/4 full with large ice cubes.
- The Shake: Shake vigorously for about 15 seconds. The goal is to properly chill the drink and emulsify the honey syrup with the citrus and alcohol.
- Strain: * For a Rocks Glass: Fill with fresh ice and strain the mixture over the top.
For a Coupe Glass: Double-strain the mixture (using both the Hawthorne and fine-mesh strainer) into the chilled, empty glass for a “neat” presentation. - Garnish: Express a lemon twist over the surface of the drink to release the oils, then drop it in.
Notes
- Honey Selection: Use a high-quality local honey. Orange blossom honey adds a lovely floral note, while Buckwheat honey offers a darker, maltier depth that pairs beautifully with smokier bourbons.
- Freshness is Key: Never use bottled lemon juice. The bright acidity of a freshly squeezed lemon is essential to cutting through the thickness of the honey.
- The Golden Ratio: If you find the drink too tart, increase the honey syrup to 1 oz. If you prefer a stiffer drink, reduce the syrup to 0.5 oz.