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.
- 1 1/2 oz whiskey (I used Koval Bourbon)
- 1 oz freshly squeezed blood orange juice
- 3/4 oz Bee Seasonal Cherry Blossom Honey syrup
- 1/2 oz freshly squeezed lemon juice
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 tbsp honey and 1 tbsp water to produce only what I needed for this cocktail (3/4 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 3/4 with ice.
Shake until chilled, about 12 seconds. Strain into a coupe glass and garnish with a slice of blood orange.