Ibex Recipe

Combine base spirits

Add 2 oz añejo tequila, 0.5 oz aged rum and 0.5 oz Dolin Dry vermouth to a cocktail shaker.

Add 0.5 oz fresh lime juice and 0.5 oz honey syrup (made by warming equal parts honey and water until combined, then cooled) into the shaker with the spirits.

Add 0.25 oz green Chartreuse (or another herbal liqueur) and 2 dashes of orange bitters to the shaker.

Fill the shaker with ice (enough to chill thoroughly). Cap and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and properly diluted.

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass (or an old-fashioned glass over a large ice cube, if you prefer a slower-sipping serve).

Express the oils of 1 piece lemon peel over the drink by holding the peel skin-side down and giving it a sharp twist over the glass, then rub the rim lightly with the peel and drop it in as garnish. If desired, gently slap a small sprig of thyme to release aroma and rest it on the drink.

Serve immediately. The combination of aged tequila, a touch of aged rum and herbal Chartreuse creates a rounded, slightly sweet, and herbaceous cocktail with citrus lift and honeyed balance.