Posted by:
on 03.05.2024
This straightforward sour cocktail might remind you of a 19th-century classic due to its name, yet it is decidedly contemporary. Created by bartender T. J. Siegal in the mid-2000s, it combines whiskey, lemon juice, and honey syrup, offering a whiskey-infused twist on the traditional Bee’s Knees.
Special Equipment
Cocktail shaker, cocktail strainer
Ingredients:
- 70ml Skellig Six18 Small Batch Whiskey
- 25ml freshly squeezed juice from 1 lemon
- 25ml honey syrup (see below for recipe)
Honey syrup:
To make honey syrup, combine 1 cup water with 1 cup honey in a small saucepan and heat over medium heat, stirring constantly, until honey is dissolved. Cool before using. The syrup will keep in a sealed container in the refrigerator for up to 5 days.
Instructions:
-
Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled double old fashioned glass.
Get your Skellig Small Batch Whiskey here
