The folks at Rapscallion were kind enough to share the recipe for the Honey Bear, but if you make this cocktail at home, you won't have the adorable glass, curly straw and, most important, the bear swizzle stick.
HONEY BEAR
1 oz. Monkey Shoulder scotch
0.5 oz. Flor de Caña 7 year rum
0.5 oz. Drambuie
0.5 oz. House Falernum
0.75 oz. Fresh lemon juice
5 mint leaves
Add all ingredients to ice-filled shaker. Shake until well chilled. Fine strain into bear glass over hand-cracked ice. Garnish with mint and lemon wheel.
Rapscallion, 2023 Greenville Ave.