Honey Whisky Sour

Automne 2017
food and drink

BY: Michelle P. E. Hunt and Laura Panter

1. 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.