Make caramel corn syrup-simmer caramel corn in water for 10 minutes
Let stand for 10 minutes
Strain through a cheesecloth, do NOT press on the solids. Let it take it's time to drain. If you press the solids your caramel corn syrup will be cloudy
Store syrup in the refrigerator
Make the cocktail:
Stir 2 ounces of Templeton Rye with 1/2 ounce of caramel corn syrup and a dash of bitters with ice for 30 seconds
Strain into a glass, squeeze a wedge of lemon over it all and serve