Seattle bartender Chris Elford recommends local honey for this rye cocktail. “Farmers’ markets can lead you to unique honey flavors like lavender and blackberry,” he says. Elford suggests making a large batch of honey syrup and adding a bit of vodka to keep the sugars from fermenting.
Recipe from Food & Wine Cocktails 2015
3/4 ounce rye whiskey
3/4 ounce Suze (bittersweet gentian aperitif)
3/4 ounce fresh lemon juice
1/2 ounce Honey Syrup
How to Make It
In a cocktail shaker, combine the rye, Suze, lemon juice and Honey Syrup. Fill the shaker with ice and shake well. Fine-strain into a chilled coupe.
Variation: In a small saucepan, heat the ingredients over moderate heat until hot, then stir in 3 ounce brewed black tea. Pour into a warmed mug and garnish with a lemon wheel.
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