Blood Orange Whiskey Sour with Cherry Blossom Honey
A seasonal take on the Whiskey Sour with freshly squeezed blood orange juice and a unique honey syrup.
Ingredients
- 1 ½ oz whiskey (I used Koval Bourbon)
- 1 oz freshly squeezed blood orange juice
- ¾ oz Bee Seasonal Cherry Blossom Honey syrup
- ½ oz freshly squeezed lemon juice
Instructions
- To create the honey syrup, combine equal parts honey and water in a jar and stir until the honey has dissolved (about a minute). I use this special Cherry Blossom Honey sparingly, so I used 1 tablespoon honey and 1 tablespoon water to produce only what I needed for this cocktail (¾ ounce). Store any leftover syrup in a covered container in the refrigerator for up to 2 weeks.
- Add all ingredients to a cocktail shaker and fill ¾ with ice.
- Shake until chilled, about 12 seconds. Strain into a coupe glass and garnish with a slice of blood orange.
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