2 oz Rye
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
3⁄4 oz Honey syrup (1:1, hot pepper-infused)
1 twst Lemon peel (as garnish)
Instructions

Dry shake, shake, strain, rocks, garnish with lemon peel and a few drops of bitters.

Notes

This is Dan Stone's recipe, lightly Improved to feature hot honey, which gives the drink a nice balancing bite.

Cocktail summary
Created by
Dan Stone, Roka Bar, San Francisco, CA.
Year
2013
Is an
altered recipe
Curator
5 stars
Average
4.5 stars
(10 ratings)
YieldsDrink
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From other users
  • Made with aquafaba and a pinch of cayenne thrown in the shaker (and a cherry). Loved this, a terrific take on the whiskey sour. — ★★★★★
  • Sub orange for lime. — ★★★★★
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Comments

The first time I made this I didn't have hot pepper-infused honey, so I added a pinch of cayenne to my honey syrup and thought it worked well for some subtle heat. I also found that with this substitution, the drink tasted better to me if made with a scant 1 oz lemon instead of .5 oz lemon and .5 oz lime.

Later I got my hands on some chile-infused honey ("Mike's Hot Honey") and it stood up to the lime well. My preferred ratio was 60% lemon, 40% lime. 

The maraschino is delicious addition and the amount is subtle, just right. This is my go-to whiskey sour now.