Paul Hobbs Recipe

Make honey syrup (if not prepared)

Combine equal parts honey and very hot water (for this recipe use 0.25 oz honey + 0.25 oz hot water). Stir until the honey is fully dissolved and cool to room temperature before using.

Squeeze fresh lemon to measure 0.5 oz juice. Have bitters and lemon twist ready.

Chill a rocks glass by filling with ice and setting aside, or place in freezer for a few minutes.

In a mixing glass or cocktail shaker filled halfway with ice, add 2 oz blended rye whiskey, 1 oz sweet vermouth, 0.25 oz Luxardo maraschino liqueur, 0.5 oz fresh lemon juice, and 0.25 oz honey syrup.

Add 2 dashes of Angostura bitters to the mixing glass.

Stir the mixture briskly for 20–30 seconds (about 15–20 full strokes) until well chilled and slightly diluted. Use stirring rather than vigorous shaking to preserve clarity and a smooth texture.

Discard the chilling ice from the rocks glass and place a single large ice cube inside (or fresh regular ice). Strain the cocktail from the mixing glass into the chilled rocks glass over the ice.

Express the lemon twist over the drink by holding it skin-side down and giving it a sharp twist to release oils, then run the rim of the glass with the peel and drop it into the drink as garnish.

Serve immediately. The Paul Hobbs is best enjoyed sipped slowly to appreciate the balance between the warm spice of the rye, the herbal sweet vermouth, the cherry and almond notes from the maraschino, and the bright honey-lemon lift.