A well made cocktail is a thing of beauty. I don’t drink often, really, but when I do I want something of quality. And while I can appreciate a good drink on any given day, I relish one at the end of one of THOSE days. Or (even more accurately) at the end of one of THOSE weeks.
I had one of THOSE weeks last week and when Friday night rolled around I knew a night of relaxing cooking would only be improved by a smooth, balanced drink. The only question was: Gin or Whiskey?
On this occasion the answer was whiskey. A whiskey sour, actually – but not a traditional one.
The twist on this whiskey sour (and what makes it positively heavenly) is the honeyed simple syrup. Quite frankly, after having this version I don’t know if I’ll ever want a traditional sour again. The honeyed syrup adds just the right amount of depth and silkiness to an already classic drink which hit every right note.
For my vegan friends who avoid honey, I’ve wondered about trying something similar with agave. If anyone has tried this please let me know. Otherwise, I’ll give it a go sometime in the future. Maybe after another one of THOSE weeks (though hopefully another one won’t come soon!).
Modified from The Joy of Mixology’s traditional sour recipe
Makes 1 cocktail
- 2 oz bourbon or whiskey (I used Dickel. I also like Bulleit.)
- 1 oz freshly squeezed lemon juice
- ½ oz honeyed simple syrup (recipe below)
Crush/smash ice into a cocktail shaker. Add all other ingredients. Shake well and strain into a chilled highball glass over ice.
Honeyed Simple Syrup:
Combine equal parts honey and water ( I used ¼ cup each) in a small saucepan. Bring to a boil, reduce and simmer while stirring frequently until honey has dissolved into the water. Remove from heat and let cool before using. May be stored in an airtight container in your refrigerator for about a month.