Heather Fink is about to start production on her first feature film, Ben had a big career talk with his fiancee, and Chris shaved fifteen minutes off his life.
Fill a 12-ounce glass halfway with ice. Add the syrup, lemon juice, and bourbon. Top the rest of the glass off with seltzer and stir gently to combine. Garnish with a sprig of thyme or lemon wedge.
*Tea Thyme syrup
1 cup water
1 cup plus 2 tablespoons sugar
6 bags black tea (pref. Darjeeling)
1 to 2 teaspoons dried thyme or a handful of fresh thyme sprigs (about 1/4 ounce)
One 1/2 inch stick cinnamon, broken
Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring occasionally. Boil for 30 to 60 seconds, until the sugar has dissolved. Remove from heat. Add in the tea bags to steep, thyme, and cinnamon, then cover. Allow to come to room temperature. Strain through a fine mesh strainer into a glass jar, squeezing tea bags to extract as much syrup as possible. Store in an airtight container in the refrigerator for up to two weeks.
Luis Buñuel Dry Martini (via)
2.5 oz dry gin
.5 oz dry vermouth
2 dashes Angostura bitters
Fill a mixing glass with ice. Add the vermouth and bitters, give it a stir and then strain out the liquid. Add the gin, stir until very cold. Strain into a chilled cocktail glass. No garnish.
Shake w/ ice and strain into a chilled coupe.
2 oz Flor de Cana extra-dry white rum
.75 oz Lime Juice
.75 oz Acacia Honey Syrup*
Shake all the ingredients with ice, then strain into a coupe. Garnish with a lime wedge.
*Acacia Honey Syrup
In a bottle or other container with a tight lid, combine 2 cups of acacia honey with 1 cup of warm water. Shake vigorously until honey is dissolved.