Whiskey sour
Dust off that cocktail shaker and mix yourself – or your dinner party guests – a classic whiskey sour. You can make it without egg white, but it won't be as silky
Ramune iced coffee
- Preparation and cooking time
- Prep:
- plus overnight cooling
- Easy
- Serves 1
Skip to ingredients
- 100g honey
- 30ml Japanese whisky(we used Suntory Toki)
- 3 dashes of coffee bitters
- ice
- lemon peel twistto garnish
Nutrition: per serving
- kcal84
- fat0g
- saturates0g
- carbs6g
- sugars6g
- fibre0g
- protein0g
- salt0g
Method
For the honey syrup
step 2
Put the kettle on to boil. Pour the honey into a heatproof bowl, stir in 100ml boiling water until combined and leave overnight until completely cooled and syrupy. Will keep in a sealed container in the fridge for up to a week.
For the cocktail
step 4
Pour the whisky and 15ml of the honey syrup into a stirring glass, measuring jug or pint glass. Shake over three dashes of the bitters, then fill the glass with ice. Stir with a bar or other long spoon for 10-20 seconds (the longer you stir, the softer the taste of alcohol – stir longer for more dilution).
step 5
Strain the cocktail into a martini or coupe glass, then garnish with a lemon peel twist.
