eddie richards
8th January at 20:21
I tried this using Triple syrup from Dale DeGroff & it was nicely balanced imo
17th June 2024 at 03:22
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.
17th June 2024 at 08:35
3:1 (3 parts honey to 1 part water) is richer than 2:1 - it has a greater percentage of honey, so it should be the opposite of what I think you're suggesting.
16th August 2023 at 00:01
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.
9th May 2023 at 12:11
Quite sour, unexpectedly so. I do think this is where a higher proof Bourbon would be a bit more ideal. Still good though.
29th July 2023 at 20:14
Tried it with a high proof (cask strength) Bourbon, and now I get why it's a modern classic. Really delicious and wonderfully balanced!
20th April 2023 at 20:12
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.
15th June 2022 at 00:19
Nicely dry. Was concerned with the honey syrup, but everything works perfectly. Great with a good cheese and fresh melon.
Anonymous
18th July 2021 at 01:41
Add a grapefruit twist to the tin before you shake and you're really in business!
17th June 2024 at 03:29
Yeah I read that Robb Report article too. https://robbreport.com/food-drink/spirits/gold-rush-recipe-bourbon-whiskey-sour-cocktail-honey-1234590351/amp/
30th March 2021 at 11:55
Not too sweet, and much more smooth and mellow than a Whiskey Sour. Delicious.