Combine 0.5 cup honey and 0.5 cup hot water in a heatproof container. Stir until honey dissolves completely to form a smooth syrup. Add 1 tablespoon fresh lemon zest and 2 tablespoons fresh lemon juice. Stir, let cool to room temperature, then strain through a fine mesh to remove zest. Store refrigerated in a sealed jar for up to 2 weeks.

Cherry-Lemon Ice Cube (make ahead)

Assemble ice cube

Place 6 halved pitted Bing cherries and 2 thin lemon slices into a large single-cube silicone mold (or standard tray if preferred). Pour filtered water into the mold leaving a small gap at top for expansion. Freeze uncovered for at least 6 hours or overnight until fully solid. For clearer ice, boil and cool water once before freezing.

Cocktail

Smash cherries

In a mixing glass or Boston shaker, add the 4 pitted Bing cherries. Using a muddler, press and twist repeatedly until the cherries are thoroughly broken down and release their juice (about 20–30 seconds). Avoid pulverizing seeds—use only pitted fruit.

Build cocktail

Add 2 oz Bulleit Bourbon, 0.75 oz lemon honey syrup, 0.5 oz fresh lemon juice and 2 dashes Angostura bitters to the smashed cherries. Fill the shaker with ice (not the large cube) and shake vigorously for 10–15 seconds to chill and dilute slightly.

Strain

Double-strain the mixture through a fine mesh strainer into a chilled rocks glass over the prepared cherry-lemon ice cube. Double-straining removes most solids from the smashed cherries for a clean texture while keeping bright cherry flavor.

Garnish & finish

Skewer a fresh Bing cherry and rest it on the glass rim; add an optional lemon twist expressed over the drink. Serve immediately.