Time 3 minutes
Yields Serves 1
(Bob Chamberlin, Los Angeles Times)

In a cocktail shaker, combine the lemon juice, honey, grapefruit juice and whiskey with ice. Shake vigorously and double-strain over a large ice cube in a glass. Slowly pour the Fernet over the ice to create a nice float, showing the separation of the Fernet and cocktail.

Adapted from a recipe by Chris Hewes of Rare by Drai’s. To make the honey syrup, heat 3 parts honey to 1part water gently until combined (no higher than 165 degrees). To make the infused whiskey, steep camomile tea in the whiskey for about 2 days, then double-strain to make sure no pieces of tea are in the infused whiskey.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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