Mix

2 droppers/dashes	Bittercube Bolivar Bitters
1 dropper/dash	Bittercube Cherry Bark Vanilla Bitters
3/4 oz	J. Henry Wisconsin Straight Bourbon
3/4 oz	Wollersheim Two Mile Bourbon
1/2 oz	Lavender honey syrup*
1/2 oz	Heirloom Creme De Flora
1/4 oz	Heirloom Pineapple Amaro

Glass

Rocks with large ice cube

Garnish

Dehydrated pineapple and lavender sprig

Add all of the ingredients to a stirring vessel and then fill with ice. Stir with a bar spoon until chilled and strain into cocktail glass over ice.

*Lavender honey syrup

500 g Honey

250 g Granulated sugar

250 g Water

1 tbsp Dried lavender buds

Instructions: Combine ingredients in saucepan over medium heat, stirring until sugar is fully dissolved. Bring to boil, reduce to low heat for 5 mins. Strain syrup and refrigerate for up to two weeks.