Pineapple Bourbon Honey Sour
1 min read
Serves
| 120 ml (4 oz)Bourbon | dry-shake15 s | shake with ice12–15 s | double-strain | dash and garnish1 min |
|---|---|---|---|---|
| 60 ml (2 oz)Pineapple juicefresh | ||||
| 45 ml (1½ oz)Lemon juicefresh | ||||
| 30 ml (1 oz)Honey syrup3 parts honey to 1 part hot water | ||||
| 2Egg whiteor 60 ml aquafaba | ||||
| a few dashesAromatic bitters | ||||
Method
- 15 sdry-shake Shake everything without ice first — this is what builds the foam.
- 12–15 sshake with ice Add ice and shake again until well chilled.
- double-strain Strain into two chilled coupes, leaving behind ice shards and any stray egg.
- 1 mindash and garnish Let the foam settle for a moment, then dash bitters across the top. Edible flowers if you have them.