Garnish:
Dried lavender
How to make:
STIR honey with whiskey in base of shaker to dissolve honey. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Irish whiskey |
| 2 spoon | Raw runny honey (preferably orange blossom) |
| 1⁄2 fl oz | Benedictine D.O.M. |
| 1 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Pasteurised egg white |
| 3 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
An Irish whiskey sour sweetened with runny honey and herbal Bénédictine with Peychaud's adding aromatics.
History:
Created by Dre Masso at Lonsdale 2006, Notting Hill, London England.
A detailed history of the Sours family of cocktails is available on our Sours cocktails page.
Join the Discussion
... comment(s) for Lavender Honey Sour
You must log in to your account to make a comment.