This is just one of the best late night sippers. But if, as per the recipe, this is too sweet for your palate (as it is for ours), we suggest omitting the honey syrup and, instead, when preparing the garnish, lifting (by digging deep) the Maraschino cherry out of its jar with a teaspoon and, having skewered the cherry, stir the remaining syrup into the cocktail.

It's like candy. Very complex, sophisticated candy. Couldn't stop drinking till it was gone. Like Jeremy and John suggest perhaps cut back on the honey and probably use higher proof bourbon. Very tasty none the less.

I agree with John Quincy, Bigallet China China is sweet and this drink works without the need for any extra.
I used JD bonded to retain a bit of bourbon.

This was sugar sweet. China china is really delicious and complex but it has to be mixed with caution as it is really sweet. I was dubious when I saw that this was going to be mixed with honey. I would leave the honey out and pair it with a very robust bourbon. A low proof bourbon will be lost with the amount of sugar in this drink.