Serve a crowd with this communal cocktail—made with bourbon, citrus, and a tea-honey syrup—from Henry Prendergast of Analogue in Chicago.
- 6 oz. bourbon
- 4 oz. fresh lemon juice
- 2 oz. fresh grapefruit juice
- 2 oz. green tea honey syrup (see below)
- 8 oz. ginger beer
Serve in a glass fishbowl with crushed ice. Top with ginger beer. Garnish with fresh fruit.
For green tea honey syrup:
- 1 qt. water
- 3-4 bags green tea
- 2 qts. honey
Boil water. Add green tea bags. Let steep according to tea instructions. Add honey and stir until dissolved.