Make the honey syrup:

Heat 1/4 cup honey and 1/4 cup water in a small saucepan over medium heat, stirring until the honey is dissolved, 2 to 3 minutes.

Remove the saucepan from the heat and let cool completely. If not using immediately, refrigerate in an airtight container for up to 1 week.

Make the cocktail:

Place a coupe glass in the refrigerator or freezer for at least 5 minutes to chill.

Place 2 ounces gold rum, 1 ounce lemon juice, and 3/4 ounce of the honey syrup in a cocktail shaker. Add enough ice to fill the shaker halfway. Seal the shaker and shake until the outside of the shaker is cold and frosty, about 20 seconds.

Pour through a strainer into the chilled glass and garnish with the lemon twist.