The Charleston Bog - cooking recipe

Ingredients

4 raspberries
8 mint leaves, plus 1 mint sprig
2 lime wedges
ice
3 ounces Bourbon
1 ounce white cranberry juice
1/2 ounce Honey Syrup
1 cup honey
1/2 cup boiling water

Preparation

In a cocktail shaker, muddle the raspberries with the mint leaves, lime wedges and Honey Syrup. Add ice and the bourbon and cranberry juice. Shake well and strain into a pilsner glass. Garnish with the mint sprig.
Honey Syrup:.
In a small heatproof bowl, stir honey with boiling water until dissolved. Let cool, then refrigerate in an airtight container for up to 1 month.