Pineapple Bourbon Honey Sour
Bourbon, pineapple and honey syrup shaken with egg white until it is thick enough to hold bitters on the surface. Dashing them on last is the whole garnish.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Bourbon | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Pineapple juice | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Lemon juice | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| Honey Syrup | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Egg white | 1 |
| Angostura bitters | To finish |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Place 1 ½ cups of water in a saucepan and bring it to a boil. Add 1 ½ cups honey and cook until it is just runny. Remove the pan from heat and let the syrup cool before using or storing.
Method
- Add everything except the bitters to a shaker with no ice and shake.
- Add ice and shake again until cold.
- Double strain over ice.
- Dash the bitters over the surface and garnish with edible flowers.
Adapted from @beautifulbooze (opens in a new tab) on Instagram.
Mixology by Whiphttps://mixologybywhip.com/recipes/pineapple-bourbon-honey-sour
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