International Amber Recipe

Make honey syrup

If you don't have honey syrup on hand, combine equal parts honey and hot water (for this recipe use 0.5 oz honey dissolved in 0.5 oz hot water), stir until fully combined and cool to room temperature.

Chill an old-fashioned glass or coupe by filling with ice and water; set aside while you build the drink.

Discard the ice and water from your chilled glass. Fill a mixing glass with plenty of fresh ice.

Add 2 oz blended amber (bourbon or aged rum), 0.5 oz amber liqueur, and 0.5 oz dry vermouth to the mixing glass.

Add 0.5 oz fresh lemon juice and 0.5 oz honey syrup to the mixing glass for brightness and a soft sweetness.

Add 2 dashes Angostura bitters to add spice and depth.

Stir the mixture briskly for 20–30 seconds (about 20–30 full turns) until the outside of the mixing glass becomes well chilled and slightly frosted. The goal is dilution of roughly 20–25 ml and proper chilling.

Place a large clear ice cube into the chilled old-fashioned glass.

Strain the stirred cocktail over the large ice cube using a julep or Hawthorne strainer, pouring smoothly to avoid splashing.

Express the oils from the orange peel by holding it skin-side down about 3–4 inches over the glass and giving it a firm squeeze to spray oils over the drink. Then run the peel around the rim and drop it into the drink as garnish.

Serve immediately. Optionally provide a small stirrer so the drinker can re-integrate any settled oils or adjust chill.