Fish Bowl No. 5 [Cocktail Recipe]

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


  • 6 oz. bourbon
  • 4 oz. fresh lemon juice
  • 2 oz. fresh grapefruit juice
  • 2 oz. green tea honey syrup (see below)
  • 8 oz. ginger beer


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

For green tea honey syrup:

  • 1 qt. water
  • 3-4 bags green tea
  • 2 qts. honey

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

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