Brooklyn bartender Cyllan Hicks goes by the motto “complexity through simplicity,” and it shows in this flavorful, fun and eye-catching take on the Whisky Sour. Newly added to the menu at Midnights—the Williamsburg bar and restaurant with a mouthwatering late night menu including oysters and Thai red curry mussels—this cocktail is a playful change of pace even for drinkers who wouldn’t typically opt for whisky.
“I wanted to add something different to this Whisky Sour,” says Hicks. “So for my sweetener I went with a rosemary honey syrup, herbaceous and more of a richer natural sweetness. Lillet Rouge for a little color and extra kick. This cocktail could be enjoyed year round.”
Get the recipe below.
DEWAR’S SOUR ROUGE
2 oz. Dewar’s 12 Blended Scotch Whisky
1 oz. Lemon juice
1 oz. Rosemary honey syrup (1 part honey and 1 part water with rosemary)
½ oz. Lillet Rouge
Combine whisky, lemon juice and rosemary honey syrup. Shake and pour over rocks. Add Lillet Rouge as a floater. Garnish with lemon wheel and rosemary sprig.
