- 2 ounce Wild Turkey Rye
- 3/4 ounce freshly squeezed lemon juice
- 1/2 ounce honey mixed with a splash of hot water to make a syrup
- 1/2 ounce freshly squeezed grapefruit juice
- 3 dashes Peychaud's Bitters
- 1 splash ginger ale, to top off
Combine the rye, lemon juice, honey syrup, grapefruit juice and bitters in a cocktail shaker and shake to combine. Pour into an ice-filled collins glass and top with a splash of ginger ale. Add a straw. Serve at once.