little honey

1 1/2 oz Bourbon (Evan Williams Bonded)
3/4 oz Elderflower Liqueur (St. Elder)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Lemon Juice
1/4 oz Honey Syrup
1 Egg White

Shake one round without ice and one round with ice, strain into an ice filled glass, and garnish with an orange twist. Two Saturdays ago, I returned to the Raising the Bar book to make the drink that I had previously wanted to make but was out of eggs – namely, the Little Honey. This frothy, floral Gold Rush of sorts was crafted by the book's authors Jacob Grier and Brett Adams, and it reminded me of the gin-based Beekeeper by Lacy Hawkins at the Nomad. Once prepared, the Little Honey gave forth an orange, grapefruit, and floral aroma. Next, a creamy lemon and orange sip buzzed into Bourbon, celery, grapefruit, and floral flavors on the swallow.