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Honey Whisky Sour

Autumn 2017
F201705063.jpg
food and drink

BY: Michelle P. E. Hunt and Laura Panter

1½ oz Canadian whisky
1 oz fresh lemon juice
¾ oz Honey Syrup (recipe follows) 
½ oz egg whites

In a cocktail shaker filled with ice, add 1½ oz Canadian whisky, 1 oz fresh lemon juice, ¾ oz Honey Syrup (recipe follows) and ½ oz egg whites. Shake very sharply to create a good foam, and strain into a coupette glass. Garnish with a fennel frond, if desired.

Simple Syrup
To make simple syrup stir together equal parts granulated sugar and water in a saucepan over medium-high heat. Cook stirring, until mixture comes to a boil and sugar has dissolved. Remove from the heat and let cool completely. Pour into an airtight container and refrigerate for up to 1 month.

F201705063.jpg
food and drink

Honey Whisky Sour

Autumn 2017

BY: Michelle P. E. Hunt and Laura Panter

1½ oz Canadian whisky
1 oz fresh lemon juice
¾ oz Honey Syrup (recipe follows) 
½ oz egg whites

In a cocktail shaker filled with ice, add 1½ oz Canadian whisky, 1 oz fresh lemon juice, ¾ oz Honey Syrup (recipe follows) and ½ oz egg whites. Shake very sharply to create a good foam, and strain into a coupette glass. Garnish with a fennel frond, if desired.

Simple Syrup
To make simple syrup stir together equal parts granulated sugar and water in a saucepan over medium-high heat. Cook stirring, until mixture comes to a boil and sugar has dissolved. Remove from the heat and let cool completely. Pour into an airtight container and refrigerate for up to 1 month.

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