This modern classic was invented at Sasha Petraske’s now-shuttered Milk & Honey bar by his childhood friend T.J. Siegal, who had chipped in a large portion of his life savings to help Petraske open the bar. As bartender Richard Boccato explains in Regarding Cocktails,, the drink’s simplicity, perfect balance, and no-fuss nature made it a “standard in bars the world over.”
Getting drunk off of the bees’ golden nectar has never been easier
For the honey syrup:
- 1 cup honey
- 1⁄3 cup hot water
For the cocktail:
- 3⁄4 oz. fresh lemon juice
- 3⁄4 oz. honey syrup
- 2 oz. bourbon
- First make the honey syrup: In a small container, combine honey and hot water and stir until completely mixed. Use immediately or store and refrigerate for up to 5 days.
- In a shaker tin, combine lemon juice, honey syrup, and bourbon.
- Shake vigorously and strain into a rocks glass with a large ice cube.