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