Wasatch Evolution Recipe

Prepare honey syrup (if not ready)

Combine equal parts honey and hot water (for this recipe combine 0.5 oz honey and 0.5 oz hot water), stir until fully combined and cool to room temperature. Chill briefly if needed.

Add bourbon (2 oz), pear brandy (0.5 oz), fresh lemon juice (0.75 oz), honey syrup (0.5 oz) and ginger liqueur (0.25 oz) into a cocktail shaker.

Add 2 dashes of Angostura bitters into the shaker.

Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until well chilled (shake until the exterior of the shaker is frosty).

If serving on the rocks: place a large ice cube in an old-fashioned glass. Strain the cocktail over the ice using a Hawthorne or fine mesh strainer. If serving up: double-strain into a chilled coupe or Nick & Nora glass.

Express the thyme: hold a thyme sprig over the glass and gently clap or press it between your hands to release the aromatics, then rub it once around the rim of the glass.

Float the thyme sprig on top of the cocktail and place a thin pear slice on the rim or gently rest it on the ice as a garnish.

Serve immediately. Suggestion: for a smoked aroma reminiscent of Wasatch peaks, briefly blow smoke from a smoking gun into the glass before garnishing, or torch the thyme for a second and cap the glass to capture the aroma for 10–15 seconds, then uncover and present.