Combine 1 cup raw or regular honey and 1 cup hot water in a small saucepan, stirring until fully blended to make the honey syrup.

Let the honey syrup cool to room temperature, about 15 to 20 minutes.

Cut a lemon in half and juice it using a citrus juicer to obtain 0.75 ounces fresh lemon juice.

Measure 2 ounces of bourbon whiskey using a jigger.

Fill a cocktail shaker three-quarters full with large ice cubes or crushed ice.

Add the measured bourbon, fresh lemon juice, and 0.5 ounces cooled honey syrup to the ice-filled shaker.

Shake vigorously for 10 to 15 seconds to chill and dilute the cocktail properly.

Strain the mixture into a chilled coupe glass or rocks glass filled with fresh ice using a Hawthorne strainer.

Garnish with a lemon twist by expressing the oils over the drink and dropping the peel into the glass.