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Serves : Makes 1

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.
 Slideshow: Whiskey Cocktails

Recipe from Food & Wine Cocktails 2015

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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