Serve in

Garnish:

Orange peel, cleen stripe using a y-peeler

How to make:

1. Chill the Glass
• Place your coupe glass in the freezer or fill it with ice and water. Let it chill while you build the drink.

2. Prepare the Garnish
• Use a Y-peeler to cut a wide, clean strip of orange peel (no pith).
• Set it aside - you'll express it just before serving.

3. Build in the Shaker

Into your shaker tin, pour:
• 45 ml Bourbon
• 20 ml Mandarine Napoléon
• 15 ml fresh lemon juice (fine strain to avoid pulp)
• 10 ml honey syrup
• 2 dashes Angostura bitters

4. Add Ice and Shake
• Fill the shaker 3/4 full with solid, clean ice cubes.
• Shake hard and fast for about 12–15 seconds - you're looking for proper dilution, chilling, and integration of the honey.

5. Double Strain
• Discard the ice from your coupe glass (if using that method).
• Using your Hawthorne strainer and a fine mesh strainer, double strain the cocktail into the chilled coupe.
• This ensures a silky texture with no pulp or ice shards.

6. Express and Garnish
• Express the orange twist over the drink (skin side down) to release aromatic oils.
• Gently place it on the rim of the coupe, not inside or floating