1 piece candied ginger
2 dashes Angostura bitters
1/2 oz. honey syrup
1½ oz. bourbon (Buffalo Trace recommended)
1.2 oz. lemon juice, fresh squeezed
1 oz. apple cider
Muddle ginger in a shaker with bitters and honey syrup—a one-to-one ratio of honey and hot water, stirred. Add bourbon, lemon juice, cider, and ice. Shake and strain over ice cubes into a rocks glass. Garnish with a lemon peel.