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To make the wild flower honey syrup, dissolve a 1:1 ratio honey and filtered water in a saucepan set on medium heat. Whisk to dissolve, then remove from heat. Once cooled to room temperature, store chilled in the refrigerator. Keeps, chilled and sealed, for up to 3 weeks. In a cocktail shaker, tear mint leaves and add lime juice. Muddle mint for 10 seconds, add tequila, pastis, and honey syrup, and top with ice. Shake vigorously for 30 seconds. Place a single large ice cube into each rocks glass. Strain into the glasses, slap a couple mint sprigs across your hand to release their aromatic oils, and garnish.