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Add the bourbon, lemon juice, ginger solution, honey syrup and Angostura bitters to a shaker filled with ice and shake until well-chilled.
Double-strain over a large hand-cut chunk of ice into a rocks glass.
Garnish with a mint sprig.
*Ginger solution: Heat 1 part water in a small pot over medium heat. Add 1 part sugar and 1 part ginger juice, and stir until the sugar is completely dissolved. Remove from the heat and let cool before using.
**Honey syrup: Heat 3 parts honey to 1 part water in a small saucepan over medium heat. Stir until the honey has dissolved. Allow to cool and transfer to an airtight container. The syrup will keep, refrigerated, for up to 1 month.