Make honey syrup by combining equal parts honey and hot water (example: 1/2 cup honey + 1/2 cup hot water). Stir until fully blended and let cool. Measure 0.75 oz for this recipe.

Dry shake (if using egg white)

If using the egg white, add bourbon, lemon juice, honey syrup, ginger liqueur, bitters, and egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create froth.

Wet shake

Add a generous scoop of ice to the shaker (or, if you skipped egg white, add ice now). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well chilled.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass over a large ice cube (rocks) or neat (coupe), using a fine mesh strainer if you used egg white to catch any solids and maximize silkiness.

Garnish & Finish

Garnish with a lemon wheel or twist. Lightly slap the thyme or rosemary between your palms to release aromatics and place on top of the foam or alongside the glass.

Drizzle about 1 teaspoon of honey over the foam or on the lemon twist for a glossy finish and extra honey aroma. Serve immediately.