If you don't have ready honey syrup, combine equal parts honey and very hot water (1:1 by weight or volume). Stir until fully dissolved and chill briefly; measure 0.25 oz for the cocktail.

Juice a fresh lemon and measure 0.5 oz of juice. Have bitters and garnishes ready.

Mixing

Combine spirits and modifiers

In a mixing glass (or cocktail shaker) add 2 oz rye whiskey, 0.5 oz reposado tequila, 0.5 oz Dolin Blanc (or dry vermouth), and 0.25 oz Luxardo maraschino liqueur.

Add citrus, sweetener and bitters

Add 0.5 oz fresh lemon juice, 0.25 oz honey syrup, 2 dashes orange bitters and 1 dash Angostura bitters to the mixing glass.

Chill and dilute

Fill the mixing glass with ice and stir briskly for 20–30 seconds (or shake if you prefer a slightly aerated, colder finish) until well chilled and slightly diluted.

Serve

Strain the cocktail into a chilled coupe or Nick & Nora glass (or over a large ice cube in an old-fashioned glass if you prefer).

Express a large lemon twist over the drink to release oils, then rub the rim with the twist and drop it into the glass. Optionally garnish with a maraschino cherry.

Serve immediately. The Exile Ruthie balances spicy rye backbone with a warm tequila note, floral maraschino and honeyed citrus — sip slowly.