2 oz. Slaughter House American Whiskey
¾ oz. Salted Vanilla Honey Syrup*
¾ oz. fresh-squeezed lemon juice
1 oz. Cartlidge & Browne Pinot Noir
Add whiskey, syrup and lemon juice into a cocktail shaker with ice. Shake vigorously, and strain into a tall glass with ice.
Top with 1 oz. Pinot Noir.
*Salted Vanilla Honey Syrup
8 oz. water
16 oz. honey
1 dash vanilla extract
1 teaspoon sea salt
Bring 8 oz water to a simmer in a small saucepan. Add honey, stirring quickly until completely dissolved. Add sea salt and vanilla and stir until dissolved. Cool and refrigerate in a sealed container, syrup will keep for one month.