Nature's Clock Cocktail

Ingredients

• 1/2 cup honey (preferably wildflower honey)
• 1/2 cup warm water
• 1 ounce Honey Syrup (recipe above), preferably made with wildflower honey
• 1/2 ounce freshly squeezed lemon juice
• 2 dashes orange bitters
• 2 ounces bourbon, preferably Koval for a Midwest touch
• 1½ ounces hard apple cider, preferably from the Midwest
• 1 dehydrated apple slice, for garnish

Method

1. Make the honey syrup:
2. Combine the honey and warm water in a jar or small bowl (don't use boiling water; it will take away the subtle honey aromas). Seal and shake the jar vigorously or stir in the bowl until the honey dissolves. If you're shaking, you may see a little foam, which is fine. Let the honey water cool to room temperature. Pour it into a glass jar if you used a bowl, seal and refrigerate for up to 2 weeks. Use it cold.
3. Make the cocktail:
4. Pour the wildflower honey syrup into your shaker, followed by the lemon juice. Give the stock a few stirs with your barspoon, then taste it and adjust the sweet and sour to your preference. Think of it as honey lemonade.
5. Add those dashes of orange bitters, then pour in the bourbon and ice. Seal and shake hard and fast — about 10 seconds — blending that honey into something smooth and seamless.
6. Strain over fresh ice in a rocks glass and let it settle a moment. Finally, top with the cider and give it a gentle stir with your barspoon, letting the bubbles slowly rise. Garnish with the dehydrated apple slice.