Copper Ridge Recipe

Make honey-ginger syrup

Combine 0.5 cups honey and 0.5 cups water in a small saucepan. Add the 2 tablespoons thinly sliced fresh ginger. Warm gently over medium-low heat, stirring until the honey dissolves. Bring just to a simmer, then reduce heat and simmer 2 minutes to infuse. Remove from heat and let steep, covered, 20–30 minutes for stronger ginger flavor. Strain out ginger through a fine mesh strainer and cool. Measure 0.75 oz of this syrup per cocktail; store remaining syrup refrigerated up to 2 weeks.

Chill a rocks glass by filling with ice or placing in freezer briefly. Prepare a large ice cube if available.

In a cocktail shaker, add 2 oz rye whiskey (or bourbon), 0.75 oz fresh lemon juice, 0.75 oz honey-ginger syrup, and 0.25 oz allspice dram (or the substituted mix). Add 1–2 dashes Angostura bitters (use 2 dashes for fuller spice).

Add ice to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Discard ice from chilled rocks glass and strain the cocktail over one large ice cube (or fresh ice) into the glass using a fine strainer to catch any ice shards.

Express the oils from the orange peel over the drink by holding peel skin-side down over the glass and giving it a quick squeeze, then run the peel around the rim and drop it into the drink as garnish.

Optional: Lightly pinch a tiny pinch (about 1/8–1/4 tsp) of smoked sea salt onto the top of the cocktail or rim the glass before pouring for a smoky mineral accent. Serve immediately.