Improved Whiskey Sour

Brandon Herring

Beautiful drink and a hell of an upgrade from a traditional whiskey sour. The one you see here was made by Dan Stone on a gorgeous, sunny Saturday.

Dry shake all ingredients, add ice – 1 big cube works nice for frothing up the the egg whites – and shake again vigorously.

Garnish with a slice of lemon peel and a few drops of bitters.

Serve over rocks.

Doug Albers

What do you use for the honey syrup? Is regular honey too strong?
Brandon Herring

Equal parts honey and water. Heat the water, add the honey, dissolve and cool. Regular honey is too thick, the syrup will incorporate better into the drink.
Steven Kennedy

Really nice.
Jamie Clayton

Any tips on measuring honey or using honey to make the syrup? It's always a mess, sticky, and hard to measure.
Brandon Herring

I find a squeeze bottle makes it a bit easier to measure out correct amount.
Santana Kawe-Waddick

Lovely potion!!
Larry R

As a newbie, I have to ask: when the recipe mentions Maraschino does that mean Luxardo Maraschino or its equivalent?
Jennie Hildre

I used a "Spiced Honey" Syrup. Loved the added complexity!
Louis Muscato

this is incredible!
Jamie Clayton

What is your maraschino recipe Brandon?
Jamie Clayton

What is your maraschino recipe ?
Dan Stone

The maraschino in the recipe is for Luxardo maraschino liqueur, or an equivalent.
Dani DeLuna

Just made it, added Luxardo Liqueur and Luxardo cherries. AMAZING.
Michael Greis

Excellent! Though I did make it with bourbon.
Leroy Palestine

Perfect