Ingredients
Method
- Prepare your glass. Chill a coupe or old-fashioned glass by filling it with ice while you work. Set aside once ready to serve.
- Combine ingredients in a shaker. Add pastis, honey syrup, and fresh lemon juice to a cocktail shaker. Give it a quick stir so the honey begins dissolving into the liquid.
- Add ice and shake. Fill your shaker with ice—use enough to cover all ingredients by about an inch. Shake vigorously for 10-15 seconds until you feel the outside of the shaker get very cold. This is when you know it's done.
- Strain into a glass. Pour through a fine mesh strainer (if available) into your chilled glass to catch any small ice chips.
- Add bitters and garnish. Float 3-4 dashes of Angostura bitters on top by holding the bottle just above the surface and tapping gently. Garnish with a lemon twist, expressing its oils over the drink before dropping it in.
- Serve immediately. The cocktail is best enjoyed right away while still cold. Give it one final gentle stir before drinking.
Nutrition
Notes
Using dissolved honey syrup instead of thick honey makes a real difference—it integrates beautifully with the lemon juice without leaving sticky patches at the bottom of your glass. If you can't find pastis, use equal parts anise liqueur (like Ouzo or Sambuca) plus 0.5 oz additional water to thin it out slightly. This cocktail keeps beautifully in a sealed jar in the refrigerator for up to 3 days. Shake well before serving since the honey may settle at the bottom.