buster brown

1 oz Bourbon (Evan Williams Bonded)
1 oz Amaro Braulio
3/4 oz Lemon Juice
3/8 oz Honey Syrup
3/8 oz Coconut (Coco Lopez)

Shake with ice and strain into a glass. The recipe's photo shows an old fashioned glass with a large ice cube, so I followed suit. Two Fridays prior, I began perusing the Bartender's Choice Volume 3 app on my phone, and I landed upon the Buster Brown by Jon Nutter at Manhattan's Attaboy in 2023. The app only listed the ingredient as "coconut," and since I had an opened Coco Lopez in the refrigerator, I interpreted it as coconut cream. The combination of spirit, Braulio, honey, and lemon reminded me of my Golden Eagle, but here with Bourbon and coconut instead of mezcal. Once mixed, the Buster Brown lumbered forward with herbal, coconut, and pine aromas. Next, a creamy honey and lemon sip twisted into Bourbon, bitter pine, and coconut flavors on the swallow.