18 Jul Gold Rush
This cocktail features our friend Lee Hedgemon’s port barreled vetch honey. This buttery and silky honey adds beautiful flavors of peach, orange, pineapple, almond, and citrus. A perfect pal to our newly released wheated bourbon.
- 2 oz Distiller’s Reserve Bourbon
- 1/2 oz The Barreled Bee Barrel-Aged Honey
- 1/2 oz lemon juice
- 1 lemon peel, for garnish
Combine all ingredients in a shaker tin. Add ice and shake vigorously to help dissolve the honey (about 20 seconds). Double strain into a chilled coupe glass and garnish with a lemon twist.
Note: This honey is liquid enough that you won’t need to turn it into a syrup. Just make sure that you keep it at room temperature!