Andre Colonge Recipe

Make honey syrup

Combine 2 oz honey and 1 oz warm water in a small jar. Stir or shake until fully combined and smooth. Let cool to room temperature before using. Store any leftover syrup refrigerated for up to 2 weeks.

Chill glass

If you prefer, chill a rocks glass or coupe by filling with ice and cold water while you prepare the cocktail, or place the glass in the freezer for a few minutes.

Combine ingredients

In a mixing glass or shaker filled halfway with ice, add 1.5 oz añejo rum, 0.5 oz cognac, 0.5 oz fresh lime juice, 0.5 oz honey syrup, 0.25 oz dry curaçao, and 2 dashes Angostura bitters.

Stir or shake

For a slightly brighter, stirred-style cocktail, stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. For a more aerated and chilled result, shake vigorously for 8–10 seconds and then strain.

Strain and serve

Discard the ice/water from the chilled glass if used. Strain the cocktail into the chilled rocks glass over a large ice cube (or serve neat in a coupe).

Garnish

Express the oils of one orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm squeeze to release the oils, then run the peel around the rim and drop it into the glass as garnish.

Serve immediately and enjoy. Adjust honey syrup to taste if you prefer sweeter or drier.