Garnish:
Lemon zest twist (discarded) & lemon wedge
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass.
| 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 red above.
Our comment:
A Whiskey Sour made with honey syrup in place of sugar.
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.
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