Mike's Hot Honey Whiskey Sour with Honey-Infused Syrup

How to Make Mike's Hot Honey Whiskey Sour with Honey-Infused Syrup

1. 1

   Step 1: Make the honey-infused syrup

   Combine Mike's Hot Honey and water in a small saucepan over low heat, stirring until fully blended and pourable (do not boil). Remove from heat, cool to room temperature, then transfer to a jar; this yields about 4 oz syrup—use 2 oz for the cocktails and refrigerate leftovers up to 2 weeks.

   For this step

   • 2 ozMike's Hot Honey
   • 2 ozWater
   
2. 2

   Step 2: Combine and dry shake

   In a cocktail shaker, add bourbon, fresh lemon juice, 2 oz honey syrup (total for both servings), and the egg whites if using. Seal the shaker and dry-shake (no ice) vigorously for about 15 seconds to emulsify and build foam.

   For this step

   • 2 ozHoney syrup (1:1 Mike's Hot Honey + water)
   • 4 ozBourbon
   • 2 ozFresh lemon juice
   • 2 largeEgg white (optional)
   
3. 3

   Step 3: Shake with ice

   Add plenty of ice to the shaker and shake hard for another 12–15 seconds to chill and properly dilute. This second shake also cools the foam and integrates the syrup into the spirit.

   For this step

   • 2 cupsIce
   
4. 4

   Step 4: Strain and finish

   Double-strain the cocktail evenly into two old-fashioned glasses over fresh ice (or into chilled coupes for a neater presentation). Add a couple dashes of Angostura bitters on the foam and garnish each glass with a cocktail cherry; use a toothpick to create a decorative swirl with the bitters if desired.

   For this step

   • 4 dashesAngostura bitters
   • 2 piecesCocktail cherries
   
5. 5

   Step 5: Serve and store

   Serve immediately while the foam is fresh and aromatic. Refrigerate any leftover honey syrup in a sealed container for up to 2 weeks for easy future cocktails or a drizzle on desserts.
   

1. Combine Mike's Hot Honey and water in a small saucepan over low heat, stirring until fully blended and pourable (do not boil). Remove from heat, cool to room temperature, then transfer to a jar; this yields about 4 oz syrup—use 2 oz for the cocktails and refrigerate leftovers up to 2 weeks.
2. In a cocktail shaker, add bourbon, fresh lemon juice, 2 oz honey syrup (total for both servings), and the egg whites if using. Seal the shaker and dry-shake (no ice) vigorously for about 15 seconds to emulsify and build foam.
3. Add plenty of ice to the shaker and shake hard for another 12–15 seconds to chill and properly dilute. This second shake also cools the foam and integrates the syrup into the spirit.
4. Double-strain the cocktail evenly into two old-fashioned glasses over fresh ice (or into chilled coupes for a neater presentation). Add a couple dashes of Angostura bitters on the foam and garnish each glass with a cocktail cherry; use a toothpick to create a decorative swirl with the bitters if desired.
5. Serve immediately while the foam is fresh and aromatic. Refrigerate any leftover honey syrup in a sealed container for up to 2 weeks for easy future cocktails or a drizzle on desserts.