Rye Not Recipe

Inspired by Beachcomber St. Augustine

Time7m

Serves1

Bulleit bourbon, Appleton Estate Reserve rum, Giffard Mur, lemon, honey

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

1 1/2 oz Bulleit bourbon1/2 oz Appleton Estate Reserve rum1/2 oz Giffard Mûre (blackberry liqueur)3/4 oz Fresh lemon juice1/2 oz Honey syrup (1:1 honey to water)

Garnish & Finish

1 piece Lemon twist2 piece Fresh blackberries (optional)1 piece Large ice cube or ice

Method

Combine & Shake

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and hot water (for this recipe use 0.5 oz honey and 0.5 oz hot water), stir until fully combined and cool slightly.

Add 1.5 oz Bulleit bourbon, 0.5 oz Appleton Estate Reserve rum, 0.5 oz Giffard Mûre, 0.75 oz fresh lemon juice, and 0.5 oz honey syrup to a shaker filled with ice.

Firmly shake for 10–15 seconds until the outside of the shaker is cold and the mixture is well diluted and slightly frothy from the lemon.

Strain & Serve

Strain the cocktail through a fine mesh strainer into a chilled rocks glass over a large ice cube (or into an old fashioned glass filled with fresh ice). This removes any small bits of pulp and ensures a smooth finish.

Express a lemon twist over the drink by holding the twist skin-side down above the cocktail and giving it a quick squeeze to release oils, then rub the rim with the peel and drop it into the glass.

Optionally, garnish with 2 fresh blackberries on a pick or floated gently on top.

Serve immediately.