Nothing too special, but really enjoyed this on a warmish May night, following the frost. Seriously, it was warmer on Thanksgiving last year than this past weekend. Glorious, I say.
2 1/2 oz. whiskey 2 and a splash, or not...
2 oz. lemon juice
2 oz. pineapple sage-mint syrup
Tried this formula, but with simple syrup and it was way too sweet. Not sure if your syrup listed here was more diluted by pineapple or not, maybe that's why? The better figures (I think) are about 2.5 whiskey, 1.25 syrup and 1.25 ounces fresh lemon juice - otherwise way too sweet. I actually used orange liquer (to replace the syrup) today, which turned out great, although I do like sweet and sour to be strong. I always put the egg white in my sours, shaken with ice and served in a chilled, sugar-rimmed glass. But I'm over the top that way. DELICIOUS. TRY IT.
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