Honey and bourbon pair beautifully in this drink. [Photo: Jennifer Hess]
This simple sour has a name that calls to mind a 19th-century classic, but it’s much more modern than that. Bartender T. J. Siegal created it for New York’s Milk & Honey in the mid-2000s.
The cocktail blends bourbon, lemon juice, and honey syrup for a whiskey-laced spin on the Bee’s Knees. I like a high-proof bourbon for this: Old Grand Dad Bonded is a good choice.
Note: To make honey syrup, combine 1 cup water with 1 cup honey in a small saucepan and heat over medium heat, stirring constantly, until honey is dissolved. Cool before using. The syrup will keep in a sealed container in the refrigerator for up to 5 days.
- 2 ounces bourbon
- 3/4 ounce freshly squeezed juice from 1 lemon
- 3/4 ounce honey syrup (see note)
Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled double old fashioned glass.
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