Honey Bourbon Sour

Posted on October 20, 2012

Any cocktail that combines something sour and something sweet is called a “sour”—margaritas, gimlets, whiskey sours. Traditionally, whiskey sours are made with egg white. This doesn’t really affect the flavor but does affect the texture in two ways: it creates a foamy head on the drink, and it lends a silky texture to the liquid. Using honey instead of simple syrup adds to this silky texture and also compliments the cinnamon and clove notes of the bitters. Because of the head and the generally holiday-feel of the cocktail, it’s nice to serve it in a small clear goblet or coupe, but a small wine glass can be used in a pinch. Below is the recipe for a Honey Bourbon Sour; the Massey Honey way.

Enjoy.

Recipe

• 2 oz. bourbon whiskey (rec: Buffalo Trace or Bulleit)
• 1 oz. fresh lemon juice
• 3/4 oz. Massey Co. honey syrup (recipe below)
• 1 dash Fee Brothers Old Fashioned Bitters (can sub Angostura Bitters)
• white of 1 medium egg

Place all ingredients in a cocktail shaker, seal, and shake vigorously for about ten seconds. This “dry shake” is helpful for breaking down the egg white without melting ice too much. Then fill the cocktail shaker with ice, shake vigorously for another ten seconds, and strain into a chilled goblet or champagne coupe.  You might lightly flick the bottom of the glass to release air bubbles which will float up to the head.

Honey Syrup–

The honey is a little too thick to combine on its own. Pour some raw honey into a microwave safe glass or bowl, add some water (equal to about half the quantity of honey in the glass),
and microwave until just warm (maybe 10 sec). Stir the water and honey to combine, and you’ve got honey syrup. Note: an alternative heating method is to place the glass in a bowl of hot water, so as to avoid the risk of heating the honey too much and losing nutritional qualities.

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