While it may sound better suited to a brat than a cocktail shaker, this mustard- and sweet paprika-infused syrup adds an unexpected layer of complexity to corn whiskey cocktails like the Joe Buck.
1 cup honey
4 heaping Tbsp. Dijon mustard
3/4 tsp. sweet smoked paprika
1 oz. hot water
Combine all ingredients and whisk thoroughly to incorporate. Cover and keep refrigerated for up to 2 weeks.
Brian Dressel, Midnight Cowboy, Austin, Texas