One of the easiest ways to level-up your home bartending game is to make your own sugar syrups. In this cocktail recipe from The Haberdasher in Mobile, a simple honey syrup sweetens up their Transatlantic drink without weighing it down with the viscosity of raw honey.

November 17, 2017

Ingredients

Transatlantic
  • 1 oz. rye whiskey
  • 1 oz. Speyside single malt Scotch
  • ½ oz. lemon juice
  • ½ oz. Jack Rudy small-batch tonic syrup
  • ½ oz. honey syrup (recipe follows)
  • 2 dashes Bar Keep Chinese (five spice) bitters
  • 2 scant dashes cayenne pepper
Honey Syrup
  • 1 cup honey
  • 1 cup water

Instructions

HONEY SYRUP: Combine one part water with one part honey in a pot. Warm over medium heat, stirring, until the honey dissolves. Remove from heat. Cool. 

TRANSATLANTIC: Combine with whiskey, Speyside Scotch, lemon juice, Jack Rudy tonic syrup, honey syrup, Bar Keep bitters and ice in a cocktail shaker. Shake well. Double strain into a chilled coupe glass. Finish with two scant dashes of cayenne from a shaker.


Photo by Elise Poché

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Ingredients

Transatlantic
  • 1 oz. rye whiskey
  • 1 oz. Speyside single malt Scotch
  • ½ oz. lemon juice
  • ½ oz. Jack Rudy small-batch tonic syrup
  • ½ oz. honey syrup (recipe follows)
  • 2 dashes Bar Keep Chinese (five spice) bitters
  • 2 scant dashes cayenne pepper
Honey Syrup
  • 1 cup honey
  • 1 cup water
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