MAKES ENOUGH RUM FOR 15 COCKTAILS / ACTIVE TIME: 30 MIN / INACTIVE TIME: 2 DAYS
1 cup honey
½ cup water
8 cups wheat bran
1 quart rum
Fresh lemon juice
Ice
Angostura bitters
To make the honey syrup, combine the honey and water in a small saucepan and cook over medium heat until the honey is dissolved. Store in a sealed container for a few weeks.
To make the wheat bran rum, preheat the oven to 350°F.
Spread the wheat bran over two 8 × 12-inch baking sheets and toast in the oven for 15 minutes, until browned and smoky. Remove from the oven and let cool.
Combine the toasted bran and rum in a large jar. Cover and let infuse for 2 days.
In batches, strain the rum through a fine mesh strainer, pressing down to extract most of the rum. (Discard the wheat bran solids.) Store the rum in a large mason jar.
For each cocktail, combine ¾ ounce (1½ tablespoons) honey syrup, 2 ounces (¼ cup) wheat bran rum, and ¾ ounce (1½ tablespoons) fresh lemon juice in a shaker. Add ice and shake vigorously until cool to the touch, about 30 seconds. Strain into a lowball or coupe glass, add 4 drops angostura bitters on top, and swirl.