This is definitely one of my favorites. Cold, refreshing and great two part taste.

I tried it with egg whites last night. Wouldn't recommend as I found it to be too thick to enjoy. Maybe with less egg or a 1:1 honey syrup. But I don't think I'll try that again.

i use a 2:1 honey syrup for this and it turns out amazing everytime. Have yet to try and make a 3:1 syrup.

I tried this using Triple syrup from Dale DeGroff & it was nicely balanced imo

2:1 honey to water works better in most cocktails for me. 3:1 always leans toward thin and overly sour. A go to drink for me though. Simple and good.

I'm a Bourbon guy so I went with a BIB (Bottled In Bond) Bourbon. The citrus sourness was a bit much. I tried it again with 1/3 oz//10 ml lemon juice and it was definitely more balanced and the Bourbon came through better. You definitely need a stronger Bourbon to overcome the citrus component.

Quite sour, unexpectedly so. I do think this is where a higher proof Bourbon would be a bit more ideal. Still good though.

I really can't get over the fact that this drink wasn't "invented" until the 2000s. I mean the very first thought I had when I learned how to make a whiskey sour was "I'll bet this would taste even better with honey instead of simple syrup" honey and lemon just work so well together.

Nicely dry. Was concerned with the honey syrup, but everything works perfectly. Great with a good cheese and fresh melon.

Add a grapefruit twist to the tin before you shake and you're really in business!