Jewish Mixology with Jhos: "Land of The Honey Whiskey Sour" Cocktail | JCCSF

Enjoy the flavors of Shavuot or all year long with this cocktail. Our resident Maggid and mixologist Jhos shows you how to concoct his delicious, nuanced, and unorthodox "Land of The Honey Whiskey Sour" cocktail as part of our Nosh on This video series. https://www.jccsf.org/program/nosh-on-this

INGREDIENTS

3 dashes Angostura bitters
½ ounce honey syrup*
½ ounce fresh egg white (raw)
¾ ounce fresh lemon juice
2 ounces whiskey** (You can cut this down to 1½ ounces if you prefer a smaller whallop of alcohol)
Honeycomb
NOTES

*Honey Syrup: Combine equal parts honey and boiling water. Cool before using. Store in an airtight container in the refrigerator.


**Whiskey: Use the kind of your choice – Bourbon, Scotch, Canadian, Japanese, Irish…it works well with all expressions. I wouldn’t use a very high-end sipping bottle in deference to the craft put into such a bottling, but you could if your budget allows. I used Teeling small batch Irish Whiskey for this recipe to very fine results.


CREATE

- Add the bitters, honey syrup, egg white and lemon juice to the bottom half (the smaller tin) of a Boston shaker. Pop on the other half and shake vigorously for 10 – 15 seconds.
- Open the shaker, add the whiskey and about 8 – 10 ice cubes. Reassemble your shaker, and shake vigorously for at least 15 seconds, until the tin is frosty and very, very cold.
- Double strain (using a Hawthorne strainer and a small kitchen strainer) into a chilled coupe or small (6-ounce) old-fashioned tumbler. Alternately you can use a standard size tumbler with a large ice cube.
- Garnish with a speared cube of honeycomb.

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