Sawyer Cocktail Recipe

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and hot water (for this recipe: 0.5 oz honey + 0.5 oz hot water by volume) and stir until fully combined. Let cool briefly before using.

Add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz ginger liqueur, 0.5 oz honey syrup, 0.25 oz fresh orange juice, and 2 dashes Angostura bitters into a cocktail shaker.

Fill the shaker with ice (about 1 cup) and cap. Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

Double-strain the cocktail into a chilled old-fashioned glass over one large ice cube or a few large ice cubes. Double-straining (using a fine mesh strainer in addition to the shaker's strainer) removes small ice shards and any pulp from the citrus for a silkier texture.

Express the oils from a lemon twist over the surface of the drink by holding the twist over the glass and giving it a quick pinch. Rub the peel around the rim if desired, then drop it into the glass.

Skewer the candied ginger (or lay the fresh ginger slice) and place it on the rim or float on top as a garnish. Serve immediately.