J Henry Recipe

Make honey syrup

Combine 2 parts honey with 1 part warm water (for this recipe: about 1/2 oz honey + 1/4 oz warm water or make a larger batch). Stir until fully combined and strain if needed. Chill before using.

Chill glass (optional)

If serving up (no ice), place a coupe or Nick & Nora glass in the freezer or fill the serving glass with ice water to chill while you prepare the cocktail.

Mix

Add bourbon (2 oz), fresh lemon juice (0.75 oz), honey syrup (0.75 oz), aperitivo (0.5 oz), and 2 dashes of Angostura bitters into a cocktail shaker.

Add ice and shake

Fill the shaker about two-thirds full with ice (approximately 4–6 large cubes). Secure the lid and shake vigorously for 12–16 seconds until the shaker is very cold to the touch and the outside is frosted.

Prepare serving

If serving on the rocks: fill an old-fashioned glass with fresh large ice cubes. If serving up: remove ice water from the chilled coupe or glass and dry briefly.

Double strain and pour

Double-strain the shaken cocktail through a fine-mesh strainer (or hawthorne + fine strainer) into the prepared glass (over ice or up). This removes small ice shards and any lemon pulp for a silky texture.

Garnish

Express a lemon twist over the drink by holding the twist over the cocktail and giving it a quick squeeze to spray oils onto the surface, then rub the peel around the rim and drop it into the drink. Optionally, finish with a smoldered cinnamon stick laid across the glass or briefly flame an orange peel over the drink for aromatic smoke.

Serve

Serve immediately while cold. Encourage enjoying slowly to appreciate the balance of sweet honey, bright lemon, bitter aperitivo, and warm bourbon.