Instructions
- Combine the Brugal rum, Old Forester bourbon, Arehucas Ron Miel Guanche rum, demerara sugar, honey, Angostura bitters, and Peychaud’s bitters in a mixing glass with ice.
- Stir until well-chilled.
- Strain the mixture into a rocks glass over a large ice cube.
- Garnish with an expressed orange twist.
Estimated Nutrition:
Where it came from
Modern bartender invention. The Expense of Honesty belongs to the wave of rum-and-bourbon split-base cocktails that came out of the 2010s craft cocktail scene. The two spirits each lift a different note and the honey ties them together.
Recipe varies by bar. The version above is a balanced template.
What it tastes like
Honey on the lead, bourbon vanilla on the mid, aged rum molasses on the back. The bitters keep the drink from being too sweet and the honey rum doubles down on the honey thread.
Quality honey shows here. Cheap honey reads flat. A wildflower or buckwheat honey adds depth.
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Ingredient Spotlight
The bottles that make or break this drink.
The aged rum
- Use
- Diplomatico Reserva or Plantation OFTD
- Why
- Aged rum brings the molasses and oak
The honey rum
- Use
- Bacardi Honey or any rum honey infusion
- Why
- Doubles the honey thread without adding sweetness
The honey
- Use
- Wildflower or buckwheat honey, mixed with warm water 1:1
- Why
- Quality honey is what makes the drink
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Add an extra teaspoon of honey.
Spiced rum or a quality dark rum.
Rye whiskey works. Drink shifts spicier.
Top with soda water for a long version.
Skip the sugar syrup. The honey is enough sweetener.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
How strong is it?
Why is it called Expense of Honesty?
Glass?
Garnish?
Can I batch the spirits?
