On the occasion of his birthday I've decided to revisit Mark Buettler's Perfect Louis. While Mark and I are partners in Brooklyn Hemispherical Bitters and he makes some very delicious celery bitters, we don't sell them--but the Bitter Truth Celery Bitters work very, very nicely in this riff on a Perfect Manhattan. I recall Mark used some lovely light organic honey from the Bay Area for his white honey syrup--make sure to get something delicate.
1 oz Bourbon (Mark prefers Old Forresters)
1 oz Dry Vermouth
1 oz Sweet Vermouth
1/2 oz White Honey syrup (equal parts white honey and hot water)
2 dashes Angustora bitters
2 dashes Celery bitters
Stir 30-35 times, Strain up, No garnish