Ingredients:

  • 60 ml high-rye bourbon
  • 22.5 ml wildflower honey syrup (2 parts honey, 1 part hot water)
  • 22.5 ml fresh lemon juice
  • 10 fresh mint leaves
  • 2 dashes Angostura bitters
  • 1 cup crushed ice

Instructions:

  1. Place the fresh mint leaves and honey syrup into the bottom of a cocktail shaker. Using a hardwood muddler, press down firmly and give a half-turn three times to release aromatic oils without shredding the leaves.
  2. Add the high-rye bourbon, freshly squeezed lemon juice, and bitters to the shaker.
  3. Fill the shaker halfway with crushed ice. Shake vigorously for 10 seconds until the shaker is frosted and painfully cold.
  4. Place a Hawthorne strainer over the shaker and pour the liquid through a fine-mesh strainer (double strain) into a rocks glass filled with fresh crushed ice.