| 60 ml | Bourbon whiskey |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 22.5 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 1 swath | Grapefruit peel/zest (optional) |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) (optional) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of Lemon zest twist and lemon wedge.
- REGAL SHAKE all ingredients (including grapefruit zest).
- FINE STRAIN into ice-filled glass.
- Express lemon zest twist over the cocktail and discard.
- Garnish with lemon wedge.
Strength & taste guide:
Review:
A Whiskey Sour made with honey syrup in place of sugar.
Variant:
History:
Recipe envisaged by T. J. Siegel one night in 2001 at Milk & Honey, New York City, USA, where it was first made by Sasha Petraske.
Alcohol content:
- 1.3 standard drinks
- 16.79% alc./vol. (33.58° proof)
- 17.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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