The Bull Moose Recipe

Make honey syrup (if not prepared)

Combine equal parts honey and hot water (by volume) — for this recipe, mix 1/4 cup honey with 1/4 cup hot water — stir until fully combined and cool. Store in refrigerator and use as needed.

Add bourbon, amaro, fresh lemon juice, honey syrup, Angostura bitters, and orange bitters (if using) into a cocktail shaker.

Fill the shaker with ice (enough to nearly fill) and shake vigorously for 12–15 seconds until the shaker is well chilled and the outside becomes frosty. The shake both chills and slightly dilutes the drink to balance strength and sweetness.

Prepare a rocks glass by placing a large ice cube or sphere in the glass.

Double-strain the shaken mixture into the prepared rocks glass over the large ice cube using a Hawthorne strainer and a fine mesh strainer (this removes small ice chips and pulp for a smoother sip).

Express the oils from the orange peel over the drink by holding the peel with the outer (colored) side facedown over the glass and giving it a firm twist. Run the peel around the rim and drop it into the glass as garnish.

Serve immediately. Sip slowly to appreciate the interplay of warm bourbon, bittersweet amaro, bright lemon, and honeyed sweetness.