Makes 1. A seasonal twist on the classic Cuban cocktail.
1 oz. tropical white rum (such as Barbancourt or Koloa)
1 oz. Lillet Blanc
1 oz. Meyer lemon juice (reserve peels for garnish)
1 Tbsp. honey syrup*
*HONEY SYRUP: Dilute ¼ cup orange blossom honey with 2 Tbsp. boiling water.
Combine rum, Lillet, lemon juice, and honey syrup in shaker. Fill with ice. Shake and strain into a stemmed glass. Twist the peel over the drink, rub it on the rim, and float it on the surface of the drink.