The House Sour

By • March 2, 2015 0 Comments

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The House Sour

Author Notes: Ever since Wine Spectator did an article on American whiskey I've been obsessed with mixing the perfect whiskey sour. This is my variation on the Wine Spectator's version. The Whiskey Sour may not seem as energetic as an Old Fashioned, but to me it's the perfect drink. This drink is usually made with simple syrup but we like it with a honey syrup much better. Stephanie G


Serves 1

  • 1 ounce honey syrup
  • 3/4 ounce fresh lemon juice
  • 2 ounces bourbon or rye
  1. To make the honey syrup: Measure 1/2 cup honey and 1/2 cup water in a small saucepan. Heat until gently simmering and the honey is dissolved. It's best to let it cool but sometimes you need a drink and you didn't realize that you'd used up all the syrup last week. (You will have syrup left over. Just store in the lasts at least a month.)
  2. Place all ingredients in a cocktail shaker over ice. Shake at least 20 seconds. Pour in a coupe glass and garnish with a lemon slice and a delicious cherry...Luxardo if you're lucky!
  3. You can flip the lemon and honey ratios if you like a more sour than sweet drink. That's the way I make it for my husband. Also, if you'd like fizz, you can add an egg white and shake some more. My favorite whiskeys for this are Four Roses Bourbon and Bulleit Rye or Bourbon. I think of this as an especially nice fall drink but we drink it virtually all year.

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