Adapted from T.J. Siegal of White Star, New York City
- 3/4 oz honey syrup*
- 3/4 oz lemon juice
- 2 oz Bourbon
- *For honey syrup, combine 3 parts honey to 1 part hot water. Stir until finely dissolved and store at room temperature. One batch should keep for two weeks.
Combine ingredients in an ice-filled shaker. Shake well and strain over rocks in a double old fashioned glass.