The Whiskey Sour is the brown spirit equivalent of trading in wool for linen. When your Manhattans and Rob Roys start feeling a little too brooding for the longer, brighter days, the Whiskey Sour pulls in the sunshine.
But what it is about Scotch that makes people just nearly abandon it altogether in the summer? Sure, the Scotch and cigar set might keep that vibe going all year long, but for our purposes, a little whisky pivot is all you need to keep that gorgeous spirit in your glass during the sunny seasons.
What we really like about this version of the Whisky Sour (we’re officially removing that “e” since we’re planting our boots firmly in the lowlands) is it employs honey syrup instead of the requisite simple syrup from cane sugar, adding a softer, more Scotch-appropriate flavor complement. The 2-1-3/4 ingredients are easy-peazy to remember, and Dewar’s? Well, you can find that lovely sipper just about anywhere on the East End. Your favorite liquor store will certainly be able to oblige. Cheers to Friday, friends — slàinte mhath!
Dewar’s Gold Rush
Ingredients
- 2 oz Dewar's 15 year old Scotch
- 1 oz fresh lemon juice
- 3/4 oz honey syrup*
- 1 broad lemon twist
Directions
- Add all liquid ingredients into a shaker with ice.
- Shake until well-chilled, about 10 to 15 seconds.
- Strain into an ice-filled double rocks glass.
- Garnish with the lemon peel.
*For the honey syrup
- In a small sauce pot, combine 1 cup of honey and 1/2 cup of water. Simmer until dissolved and slightly thickened. Allow to cool and store in an airtight container in the fridge for up to 2 weeks.
