John Parra, Fox Liquor Bar, Raleigh
1 small lime, cut into 8 wedges
1 pinch kosher salt
4 dashes Peychaud’s Bitters
½ ounce honey syrup
2 ounces Troy & Sons Platinum Moonshine
Blenheim Old #3 Hot – Red Cap Ginger Ale
1 large slice fresh ginger root
Make honey syrup by heating and stirring 3 parts honey and 1 part water until combined.
Muddle lime wedges and salt in a cocktail shaker. Add bitters, honey syrup, and moonshine. Add ice and shake aggressively for 5-7 seconds. Pour in an ice-filled double rocks glass, top with ginger ale, and garnish with a slice of fresh ginger root.