3/4 oz Smith and Cross rum
3/4 oz rye whiskey
3/4 oz honey syrup (1:1 honey and water)
3/4 oz lime juice
2 dashes Fee’s Whiskey Barrel-Aged Bitters
Shake with ice and strain into an ice-filled rocks glass.
If the Fee’s bitters are unavailable, a good substitute is three dashes of spiced bitters, made by combining equal parts Angostura bitters and allspice dram.
I created this cocktail for the wedding of my friends David and Jeanette, who run the underground restaurant Lazy Bear in San Francisco.