Honey Bear Recipe

Make honey syrup by combining equal parts honey and warm water (for example 1/4 cup honey + 1/4 cup warm water). Stir until fully dissolved. Cool before using. Optional: make cinnamon syrup by simmering 1/4 cup sugar, 1/4 cup water and 1 cinnamon stick for 5 minutes; cool and discard stick.

If you don't have chamomile-infused bourbon prepared: lightly steep 1 tablespoon dried chamomile blossoms in 4 oz of bourbon (or Toki) for 20–30 minutes, then strain. Use 1/2 oz of that infusion per cocktail.

Muddle

In a cocktail shaker, place the fresh blackberries (3 each) and 4 of the mint leaves. Add the honey syrup (0.5 oz) and fresh lemon juice (0.5 oz). Gently muddle just enough to break down the berries and release mint oils—avoid over-muddling the mint to prevent bitterness.

Add spirits & bitters

Add Suntory Toki 2 oz and chamomile-infused bourbon 0.5 oz (or 0.5 oz additional Toki if not infusing). Add 1 dash Angostura bitters if using.

Shake

Add a generous scoop of ice to the shaker. Shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled.

Double-strain the cocktail into a chilled rocks glass or coupe over fresh ice (if served on the rocks) or neat in a coupe. Use a fine-mesh strainer in addition to the shaker strainer to remove seeds and berry pulp.

Float cinnamon syrup (0.25 oz) gently on top by pouring slowly over the back of a spoon, or stir it in if you prefer a more integrated spice. Lightly dust a pinch of ground cinnamon over the top for aroma.

Garnish with the remaining mint sprig and one blackberry on a pick. Clap the mint between your hands briefly before garnishing to release the oils.