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
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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).
-
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.
