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Nothing says vintage charm like a classic whiskey sour—the tang of citrus harmonizing with the soft warmth of whiskey. This breezy variation adds a splash of tangerine and a touch of honey, transforming the staple cocktail into a sunny sweet-and-sour delight that’s perfect for happy hour or a laid-back weekend gathering.
Ingredients
- 2 ounces of your favorite whiskey
- ¾ ounce fresh lemon juice
- ¾ ounce fresh tangerine juice
- 1 tablespoon honey syrup (stir equal parts honey and warm water until dissolved)
- Optional: 1 egg white (for a frothy, velvety texture)
- Ice cubes
- Orange or lemon slice, for garnish
Instructions
Start by chilling a rocks glass or a coupe glass. While the glass is cooling, fill a cocktail shaker about halfway with ice. Pour in the whiskey, lemon juice, tangerine juice, and honey syrup. If you’re opting for that luxurious froth, add the egg white last.
Seal the shaker and give it a hearty dry shake (no ice) if you’re using egg white—this helps create a creamy foam. Then add the ice and shake again—a solid 15 seconds is usually enough to chill the mixture thoroughly.
Carefully strain the cocktail into your chilled glass. If you included egg white, you’ll notice a fluffy layer on top. Dress it up with an orange or lemon slice for a pop of color, and serve immediately.
Warm and bright, this Breezy Honey-Tangerine Whiskey Sour keeps the beloved foundation of a classic sour—yet offers a citrusy twist that feels both refreshing and timeless. It’s an approachable drink that even whiskey newcomers can enjoy, while seasoned cocktail enthusiasts will appreciate the subtle spin on a historic favorite.
If you’d prefer a lower-sugar version, feel free to use a sugar-free simple syrup or a few drops of stevia. You can also swap in lime juice for lemon or grapefruit juice for tangerine to experiment with different citrus profiles.
Whether you’re hosting friends for a fun gathering or simply want to wind down after a long day, this zesty sour will do the trick with its perfect balance of sweetness and tang.
