Combine 0.5 cup honey and 0.5 cup hot water in a heatproof container; stir until dissolved. Add 3 whole cloves and 1 star anise, cover and let steep 20–30 minutes to infuse. Remove spices and cool. Refrigerate up to 2 weeks.

Cocktail

Chill a coupe or rocks glass by filling with ice and setting aside.

In a shaker, add 3 fresh blackberries and gently muddle until broken down but not completely pureed (you want some texture and seeds to be strained later).

Add 2 oz bourbon, 0.5 oz blackberry liqueur, 0.75 oz fresh lemon juice, 0.5 oz spiced honey syrup, 2 dashes Angostura bitters, and 0.5 egg white (if using) to the shaker with the muddled berries.

Dry shake (no ice) vigorously for 15–20 seconds if using egg white to emulsify and build foam. If not using egg white, skip dry shake.

Add a large handful of ice to the shaker and shake hard for 15–20 seconds until well chilled and the exterior of the shaker is frosty.

Dump ice from the chilled glass. Double strain the cocktail into the chilled glass using a fine mesh strainer over a Hawthorne strainer to catch seeds and pulp; this yields a smoother drink.

Garnish with a lemon wheel on the rim and skewer one fresh blackberry and place it on the rim or float it on the foam. Optionally, express a lemon peel over the drink for added citrus oil, then discard peel.

Serve immediately.