|2 fl oz||Bourbon whiskey|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|3⁄4 fl oz||Honey water (3 honey to 1 water)|
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.
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