Golden Monkey Honey Whiskey Sour
A smooth, autumnal whiskey sour built on Golden Monkey-infused honey syrup, where the tea's cocoa and peppery notes deepen the spirit into something warm and complex.
Golden Monkey's honey-cocoa profile and gentle peppery edge make it a natural fit for a whiskey sour. Rather than infusing the spirit, we build a Golden Monkey honey syrup that carries the tea's malty sweetness right into the heart of the drink.
The tea-honey syrup softens the bite of the whiskey and adds a layer of cocoa warmth, while fresh lemon juice keeps the cocktail bright and balanced. The result is smooth, rounded, and just sweet enough, with the tea's character lingering on the finish.
A short shake with ice chills and dilutes the drink just enough, and an optional egg white gives it a silky foam crown. A few drops of bitters on top add aromatic depth that echoes the tea's spice.
For a non-alcoholic mocktail version, skip the whiskey and combine the Golden Monkey honey syrup with a strong, cooled cup of Golden Monkey tea, fresh lemon juice, and a splash of soda water. Shake with ice and strain over fresh ice for the same honeyed, cocoa-tinged complexity without the alcohol.
Ingredients
- 60 ml bourbon or rye whiskey
- 30 ml Golden Monkey honey syrup (see steps)
- 25 ml fresh lemon juice
- 1 egg white (optional)
- Ice cubes
- Aromatic bitters and a lemon twist for garnish
How to make it
- 1Make the syrup: brew 1/2 cup strong Golden Monkey tea, then stir in 1/2 cup honey while warm until dissolved. Let cool.
- 2Add whiskey, 30 ml Golden Monkey honey syrup, lemon juice, and egg white (if using) to a shaker. Dry shake without ice for 10 seconds.
- 3Add ice and shake again for 15 seconds until well chilled.
- 4Strain into a rocks glass over fresh ice. Add a few drops of bitters and garnish with a lemon twist.
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