Honey syrup is just your favorite honey diluted a little bit so it mixes easily. In this case, it’s 3 parts honey to 1 part water. Some people do a 2:1 ratio so it isn’t as thick if you’re keeping it in the fridge; you’d want to adjust your amounts to get the sweetness and honey notes right if you go that way. Good question, thanks.

Jacob, I’m astonished and pleased to find my name in such a respectable list of spirited characters, thank you.

Yes, Booker’s can be something of a bear to mix with, but your Gold Rush looks like a fine way to go about it, with enough extra stuff going on to get the whiskey to back down a bit. Clever idea about the bitters.

The other thing that comes to mind for that whiskey is the mint julep, intended as a slow sipper that waters itself down over time. (Yeah, I know, the julep is hardly practical in a bar setting, but it’s a pretty good use of high-test whiskey when you get back home…)

Congratulations on your new job, and your new bar. I hope all works well for you.

Thanks, Shaun. I wish you a hot day and a cold glass.

Thanks for the encouragement.

I have a bottle of Chamoumile/Honey bitters from a CO company called Dram that might be good with this, though that could also be guilding the lily.

Regards,

Tengrain