Whiskey Sour Recipe

Inspired by OPSO

Time10m

Serves1

Woodford Reserve, lemon, honey

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Ingredients

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1
Make honey syrup
Combine 0.5 cup honey and 0.5 cup hot water in a small heatproof container. Stir until fully combined and smooth. Let cool to room temperature before using. Store any leftover syrup refrigerated for up to 2 weeks.

2
Prepare glass
Chill a rocks glass by filling it with ice and setting it aside, or place it briefly in the freezer.
3
Dry shake (if using egg white)
If using egg white for a silky froth, combine 2 oz Woodford Reserve, 0.75 oz fresh lemon juice, 0.75 oz honey syrup, and 1 egg white in a cocktail shaker without ice. Dry-shake vigorously for 15–20 seconds to emulsify and create foam.
4
Wet shake
Add a generous scoop of ice to the shaker (after the dry shake if using egg white). Shake vigorously for 12–15 seconds until the shaker feels very cold. If not using egg white, combine the whiskey, lemon juice, and honey syrup with ice and shake directly for 12–15 seconds.
5
Strain and serve
Discard ice from the chilled rocks glass. Double-strain the cocktail into the chilled glass over fresh ice (or serve neat in a coupe if preferred) to remove small ice shards and any egg white solids.
6
Garnish and finish
Add 2 dashes of Angostura bitters on top of the foam (if egg white used). Optionally, use a toothpick to swirl the bitters into a simple design. Garnish with a lemon wheel or a lemon twist. Serve immediately.