Here is a delicious take on a whiskey sour created by James Hensley of Belle Meade Bourbon and served at this year’s Spring Farm Dinner. It didn’t last long.
2 ounces Belle Meade Bourbon
¾ ounce ruby red grapefruit juice
¾ ounce lemon juice
¾ ounce honey syrup (dark wildflower honey is best—3:1 ratio by volume honey to warm water)
Walnut liqueur or walnut bitters (for glass)
Pour all ingredients other than walnut into shaker with ice. Rinse inside of glass all the way to rim with walnut component. Shake and strain cocktail into rinsed glass. Serves 1.
