Honeypot whisky sour
Prep time: 15 minsTotal time: 
Honeypot whisky sour
A burnt honey syrup adds a bitter sweetness to this sophisticated whisky and turmeric sour
Prep time: 15 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 50ml lemon juice (you will need 2 lemons), plus pared zest
- 100ml whisky
- 50ml burnt honey syrup (see below)
- ⅛ tsp ground turmeric (optional)
For the burnt honey syrup
- 200g runny honey
Step by step
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For the syrup, weigh the honey into a medium-large saucepan (ideally stainless steel). Bring a shallow kettle of water to the boil, then weigh out 120ml. Set the honey over a medium-high heat until bubbling, then cook until it turns to a dark caramel, swirling the pan occasionally (8-10 minutes in total). Remove from the heat and immediately pour over the hot water; take care, it will bubble up. Pour into a heatproof jug or bowl and leave to cool completely (store in the fridge for up to 1 week).
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Use a vegetable peeler to pare 2 strips of lemon zest for garnish. Put a large handful of ice in a cocktail shaker and add the whisky, lemon juice, 50ml of burnt honey syrup and the turmeric, if using. Shake well until very cold. Strain into two ice-filled tumblers and garnish with the lemon zest to serve.
