3/4 ounce freshly squeezed juice from 1 lemon
3/4 ounce honey syrup—
Making honey syrup is as easy as making simple syrup. All you do is take equal parts honey and water and heat them in a saucepan until the honey melts into the water. Bottle, cap, and store in the fridge for two weeks. If you don't need a lot, get a teeny pan and make a syrup of 1/4 cup honey and 1/4 cup water. If you need more, double or even quadruple the formula. The syrup shouldn't separate in the fridge, but it doesn't hurt to shake before using.A one-to-one ratio of honey to water will make a mild-tasting honey syrup. For something richer, you can bump up the ratio of honey to water, making a 2:1 syrup or even a 3:1.
Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled double old fashioned glass.