Gold Rush

Ingredients

• 60 ml bourbon
• 22 ml freshly squeezed lemon juice
• 22 ml honey syrup (3 parts honey to 1 part hot water)
• Ice and a strip of lemon peel

Preparation

1. Make the honey syrup: three parts honey to one part hot water, stirred until it runs. It keeps for a month in the fridge and makes plenty of drinks.
2. Chill a coupe with ice and water while you get everything else ready.
3. Add the bourbon, lemon and honey syrup to the shaker with plenty of ice.
4. Shake hard for ten or twelve seconds, until the shaker is painfully cold.
5. Strain into the chilled coupe. Express the lemon peel over the top to release its oils and drop it in.