Blue Run High Rye Recipe

Combine the water and sliced ginger in a small saucepan and bring to a gentle simmer over medium heat. Simmer for 8 minutes to extract ginger flavor.

Remove from heat, add the honey, and stir until fully dissolved. Let the mixture cool to room temperature and steep for at least 30 minutes for more pronounced ginger flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, discarding the ginger solids. Refrigerate the syrup; it will keep for up to 2 weeks. Measure out 0.5 oz for the cocktail.

Chill glass

Place an old-fashioned (rocks) glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Add 2 oz high-rye bourbon, 0.5 oz blue curaçao, 0.75 oz fresh lemon juice, 0.5 oz honey-ginger syrup, and 2 dashes Angostura bitters into a cocktail shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted on the outside.

Discard ice water from the chilled serving glass (if used). Strain the cocktail over a single large ice cube or sphere in the chilled rocks glass using a Hawthorne or julep strainer to hold back small shards.

Express a lemon twist over the drink to release oils: hold peel over the glass, skin side down, and give it a sharp twist, then rub the rim with the peel and drop it in as garnish.

Serve immediately. Sip slowly to appreciate the high-rye bourbon backbone balanced by bright citrus, sweet-spicy honey-ginger, and the visual/citrus lift of blue curaçao.