Cocktails

Fish Bowl No. 5 [Cocktail Recipe]

Fish Bowl No. 5 (Photo by Alexandra Grablewski)

Serve a crowd with this communal cocktail—made with bourbon, citrus, and a tea-honey syrup—from Henry Prendergast of Analogue in Chicago.

Serve in a glass fishbowl with crushed ice. Top with ginger beer. Garnish with fresh fruit.

For green tea honey syrup:

Boil water. Add green tea bags. Let steep according to tea instructions. Add honey and stir until dissolved.

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Cool cider and fresh pear balance out spicy rye in this cocktail, which is meant to capture the transition into Fall.