Ohhh Honey Recipe

Make honey syrup (can be done ahead)

Combine equal parts honey and hot water (for this recipe use 1/4 cup honey and 1/4 cup hot water). Stir until honey dissolves completely. Cool to room temperature and refrigerate. Yields about 1/2 cup syrup; measure 0.75 oz for one cocktail.

Dry shake (if using egg white)

Add bourbon, fresh lemon juice, honey syrup, fresh orange juice, orange bitters, Angostura bitters, and egg white (if using) to a cocktail shaker with no ice. Secure the lid and shake vigorously for 10–15 seconds to emulsify the egg white and incorporate air, which creates a silky foam.

Wet shake

Open the shaker and add 6 ice cubes. Seal and shake hard for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty. This chills and dilutes the drink to proper balance.

Strain

Double-strain the cocktail into a rocks glass over a single large ice cube (or strain into a chilled coupe if you prefer no ice). Use a fine-mesh strainer in addition to the shaker strainer to remove ice shards and any residual egg white bits for a silky texture.

Garnish

Express the oils from a lemon twist over the drink by pinching the twist skin-side down above the surface, then rub the rim with the peel and drop it into the glass. Optionally, grate a light dusting of nutmeg or cinnamon over the foam for aromatic complexity.

Serve

Present immediately while the foam is fresh. The cocktail balances honey sweetness with bright lemon and warm bourbon — sip slowly.