fort nelson crusta

1 3/4 oz Michter's Bourbon (Michter's Straight Rye)
3/4 oz Lemon Juice
1/4 oz Honey Syrup
1/4 oz Demerara Syrup
1/4 oz Yellow Chartreuse
3 dash Creole Bitters (Peychaud's)

Shake with ice, strain into a narrow sugar-rimmed glass, and garnish with a long wide lemon twist around the glass' interior.
Two Mondays ago, I decided to make a recipe that I had spotted on the Michter's Whiskey Instagram called the Fort Nelson Crusta. They named the drink after the century old Fort Nelson building in Louisville where they recently built their distillery, and they serve this number in their distillery's bar. Once prepared using their rye instead of their Bourbon (which I lack), the garnish offered up a lemon aroma that preceded a lemon and honey sip. Next, whiskey, herbal, anise, and light cherry flavors swirled on the swallow.