From Claudia Gagliardi of White Star Bar (Jersey City, NJ)
INGREDIENTS
• 1 1/2 oz Bulleit Bourbon
• 1/2 oz Giffard Pamplemousse Liqueur
• 1 oz grapefruit juice
• 1/2 oz Mikes Hot Honey
• 1/2 oz lemon juice
• 1/2 oz chickpea water (secret vegan foamer)
• Angostora bitters
DIRECTIONS
Dry shake / shake with ice. Spritz on top with Angostora Bitters. (The honeycomb stencil was made with a plastic lid and an x-acto knife)