Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water) and stir until fully combined and slightly cooled. Chill before use. This yields honey syrup for the recipe.

Combine ingredients

Fill a mixing glass with plenty of ice. Add 2 oz bourbon, 1/2 oz dry vermouth, 1/4 oz blue curaçao, 1/2 oz fresh lemon juice, 1/2 oz honey syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Stir and chill

Stir the mixture briskly with a bar spoon for 20–30 seconds until well chilled and diluted (about 15–20 full strokes). This keeps the texture silky and integrates the honey.

Strain

Place a single large ice cube into a chilled rocks glass. Double-strain the cocktail over the ice using a julep strainer and a fine mesh strainer to catch any tiny solids or citrus pith.

Garnish & Finish

Express a lemon twist over the drink by holding the twist skin-side down and giving it a firm squeeze to release oils. Run the twist around the rim of the glass and drop it into the cocktail.

Optional: finish with a light spritz of expressed orange oil over the top (one spritz) and a gentle sniff to bridge the citrus and bourbon aromas.

Serve immediately. The finished cocktail should show a subtle blue tint from the curaçao, balanced by honeyed sweetness, citrus brightness, and warm bourbon spice.