|2 fl oz||Bourbon whiskey|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|3/4 fl oz||Honey syrup (3 honey to 1 water)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A Whiskey Sour made with honey syrup in place of sugar.
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.