Ginger & the Professor

• 1 oz. clove- and star anise-infused Woodford Reserve bourbon (recipe follows)
• 1 oz. Domaine de Canton ginger liqueur
• 1 ½ oz. apricot purée
• ½ oz. freshly squeezed lemon juice
• ½ oz. mint simple syrup (add a handful of mint sprigs to syrup and steep for one hour)
• Splash ginger beer
• Splash cognac
• 1 lemon slice, for garnish
• Sprig of mint, for garnish

For the infused bourbon:

• 1 750-ml. bottle Woodford Reserve bourbon
• 3-4 pods star anise
• 12 cloves