Golden Hour Recipe

Make honey syrup

Combine equal parts honey and warm water in a small saucepan or jar. If using a saucepan, heat gently and stir until honey fully dissolves, then cool. If using a jar, shake vigorously until combined. Store in the refrigerator for up to 2 weeks.

Prepare glass

Chill a rocks glass or coupe by filling it with ice and water while you prepare the cocktail, or place in the freezer for a few minutes.

Dry shake (if using egg white)

If using the egg white for a silky foam, add the bourbon, orange juice, lemon juice, honey syrup, Aperol, orange bitters and the 1/2 egg white to a cocktail shaker without ice. Secure the lid and shake vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Add ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds to chill and dilute the drink properly.

Strain & serve

Discard the ice/water from the chilled serving glass. Add 3–4 fresh ice cubes to the glass (or leave empty if serving neat). Double-strain the cocktail into the prepared glass using a Hawthorne and fine mesh strainer to remove ice shards and egg white solids.

Garnish

Express the oils of an orange peel over the surface of the drink by holding the peel over the glass (outer skin facing down) and giving it a firm squeeze so oils spray onto the cocktail. Run the peel around the rim and drop it in as garnish.

Serving note

Serve immediately. The Golden Hour balances warm bourbon with bright citrus, gentle honey sweetness and a bitter-orange lift from Aperol and bitters.