Name: Honey Badger
Total time: 2 min
Cuisine: Cocktail
Ingredients: 1 sprig Rosemary sprig; 45 ml Bourbon whiskey; 15 ml Chartreuse Yellow; 10 ml Ginger syrup; 10 ml Honey and water syrup; 20 ml Lemon juice; 2 dash Lemon bitters

Ingredients

1 sprig

Rosemary sprig

1 1/2 fl oz

Bourbon whiskey

1/2 fl oz

Yellow Chartreuse (or génépy liqueur)

1/3 fl oz

Monin Ginger Syrup

1/3 fl oz

Honey syrup (3 parts honey to 1 water by weight)

2/3 fl oz

Lemon juice (freshly squeezed)

2 dash

Fee Brothers Lemon Bitters

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of lemon zest twist and rosemary sprig.

Method

De-stalk rosemary sprig and MUDDLE the leaves with bourbon in base of shaker.

Add other ingredients and SHAKE with ice.

STRAIN into ice-filled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and discard.

Garnish with a rosemary sprig.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

21.3 grams of pure alcohol

History

Adapted from a recipe created in 2015 by Liam Baer at Fish and Meat in Hong Kong. (Our thanks to Kshitiz Gurung at Stockton, Hong Kong for passing on this recipe.)

This drink takes its name from the eponymous honey badger, a carnivorous animal which despite its name bears more resemblance to an oversized weasel or polecat than it does to other members of the badger species. It is native to Africa, Southwest Asia, and the Indian subcontinent.

The original recipe uses rosemary-infused bourbon* and homemade ginger syrup**.

*Rosemary infused bourbon: Drop 6 fresh rosemary sprigs into a bottle of bourbon. Leave to infuse for 48 hours shaking occasionally, then strain and rebottle.

**Ginger syrup: Stir 1/3 cup water and ½ cup brown sugar and in a saucepan and gently heat until sugar is dissolved. Transfer the brown sugar syrup you have made into a blender and add 1 cup peeled and chopped fresh ginger. Blend into a paste and strain to remove solids. Bottle and refrigerate.

Comments & Discussion

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Rob de Santos Premium Member 1w

Pleasant and enjoyable. Definitely worth making again.

Matthew Kimble 25w

I enjoyed this a lot, although it was on the sweet side, the two different syrups plus the yellow chartreuse all combined to overpower the tartness of the lemon. I think when I make it again I’d use a ginger liqueur rather than a syrup to drop the sweetness.

rudy sebille 51w

La recette est excellente, les dosage suffisant.
Un très bon cocktail.

Avery Garnett 2y

Better with a quarter ounce of islay whisky. My issue is that it sits in between the penicillin (with the honey-ginger whiskey) and the last word/final ward (with the chartreuse and rosemary) and whilst I love both, I don't know if they work as well together.

G. M. Genovese Premium Member 3y

Made this twice in a row, but using a different base spirit, bonded bourbon, then gin. Both are pretty tasty, though I preferred the (Ford's) gin version. I did use Chartreuse Verte for both, adding to its punch. The ginger syrup I made today using a 2:3:3 ratio I've come to prefer: (by weight) ginger, agave syrup, water, with cracked pepper added for zing. Also used ginger bitters instead. Great drink specs-wise and for those (like me) who have an out-of-control rosemary bush in the garden.