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Spring has finally sprung and with it came my dear Sarah Jane for a visit from the city. This of course called for the debut of the B-Line (since I recently stocked up on my fresh bergamot juice). The first batch was not quite right. Bergamot juice (especially this particular bergamot) is extremely strong in flavor and can be a bit too astringent/bitter unless balanced by the appropriate amount of sweetness/depth. After a few tweaks to the original recipe I was quite pleased with the outcome. I used rye, but I think bourbon would be great in it as well. Due to the sweeter nature of bourbon, I'd add a little less honey syrup. New recipe is as follows:

1/2 mandarin, muddled, plus juice

2 oz rye whiskey

1 oz honey simple syrup *

1/2 oz fresh bergamot juice

1 oz Lillet Blanc

dash orange bitters

* I made a batch of honey syrup

by dissolving 2 oz honey into 2 oz water

over medium heat and then pouring

into a jar for storage