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Ingredients
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Cocktail
Bay-leaf honey syrup
Method
Bay-leaf honey syrup
Make syrup
Combine 0.5 cup honey and 0.5 cup hot water in a heatproof container or small saucepan. Stir until the honey fully dissolves into a smooth syrup.
Add 2 bay leaves to the warm syrup. If using fresh bay leaves, bruise them lightly with the back of a spoon first to release oils.
Let the mixture steep for 10–15 minutes at room temperature for a gentle bay aroma. For a stronger bay flavor, steep up to 30 minutes but taste periodically to avoid bitterness.
Remove the bay leaves, discard, and let the syrup cool to room temperature. Transfer to a sealed container and refrigerate if not using immediately. Yield: about 3/4 cup syrup.
Cocktail
Chill glass
If desired, place an old-fashioned glass in the freezer or fill it with ice and water to chill while you build the cocktail.
Build and shake
In a cocktail shaker, combine 2 oz Espolòn Añejo tequila, 0.75 oz fresh lemon juice, and 0.75 oz bay-leaf honey syrup. Add 6 cubed ice and shake vigorously for about 12–15 seconds until well chilled and slightly frothy.
Prepare serving glass
Discard ice/water from the chilled old-fashioned glass if you used it to chill. Add a large ice cube (or several large cubes) to the glass.