Fish Bowl No. 5

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.

More From Cocktails

The Final Ward

Bonded rye whiskey balances beautifully with Chartreuse and maraschino liqueur in this revamped version of a Prohibition-era cocktail.


Pineapple gum syrup and lime juice intensify flavor in this revamped version of a classic rye whiskey cocktail.