By John Gerber
1½ oz. Rye Whiskey
½ oz. Elderberry Shrub
1 oz. Honey Syrup (half honey / half water)
½ oz. Fresh Meyer Lemon Juice
2 dash Peychaud's Bitters
1 each Lemon Peel
Combine the first five ingredients in a shaker with ice.
Stir well 30 times.
Strain into a well-chilled cocktail glass.
Twist the lemon peel over the surface of the cocktail and drop in as a garnish.