Build all ingredients in a rocks glass. Stir 10 or so spins to combine, then add a couple of ice cubes, and stir again to chill. Twist the lemon peel over the top of the drink to express its oils, then drop in the glass to garnish.
Note: Sorghum syrup is made by mixing 1 part boiling water with 3 parts sorghum syrup. Slowly add the hot water to the sorghum, and stir to incorporate. Let chill before using in cocktails. Keeps, refrigerated, for at least 1 month (often longer).