Smoked Manuka Honey & Ginger Whiskey Sour
A New Zealand twist on a classic sour with high‑MGO Manuka honey, fresh ginger and a smoked salt finish
A tart, silky whiskey sour sweetened with concentrated Manuka honey syrup and brightened with fresh ginger. Finished with a whisper of smoked salt on the rim for a modern, Instagram‑ready cocktail that celebrates Manuka honey’s signature flavour.
Timing
Cook Time: PT0M
Prep Time: PT10M
Total Time: PT10M
Active Time: PT10M
Ingredients
100
ml
bourbon whiskey
(Notes: preferably a smooth, caramel-forward bourbon)
50
ml
fresh lemon juice
(Notes: about 1–2 lemons, freshly squeezed)
45
ml
Manuka honey syrup
(Notes: see method: made from Manuka honey and hot water (approx 1:1))
45
g
Manuka honey (raw)
(Notes: for syrup; high MGO preferred for flavour depth)
50
ml
hot water
(Notes: to dissolve the honey into a syrup)
1
egg
egg white
(Notes: or 30 ml aquafaba for a vegan option)
1
tbsp
fresh ginger, finely grated
(Notes: adds a spicy lift; adjust to taste)
2
dashes
Angostura bitters
(Notes: for aromatic depth)
2
pinch
smoked sea salt
(Notes: for rim; or smoked salt flakes)
2
twist
lemon peel
(Notes: for garnish)
as needed
cups
ice
(Notes: for shaking and serving)
Instructions
Step 1
Make the Manuka honey syrup: combine the Manuka honey and hot water in a small jar and stir until fully dissolved. Allow to cool to room temperature before using.
Tip: Use equal parts honey and water for a syrup that pours easily; warm water helps dissolve high‑MGO honey quickly.
Timing: PT2M
Step 2
Add the bourbon, fresh lemon juice, grated ginger, 45 ml of the cooled Manuka honey syrup and the egg white to a cocktail shaker.
Tip: If you prefer a lighter ginger note, start with 2 tsp grated ginger and add more after tasting.
Timing: PT0M
Step 3
Dry shake vigorously (no ice) for about 30 seconds to emulsify the egg white and create a silky foam.
Tip: A strong dry shake yields a better, creamier head on the cocktail.
Timing: PT30S
Step 4
Add plenty of ice to the shaker and shake again for 15–20 seconds until very cold.
Tip: A hard shake chills and dilutes correctly; use fresh ice for best clarity.
Timing: PT20S
Step 5
Prepare two chilled coupe or rocks glasses: wet the rim lightly with lemon, dip in smoked sea salt to coat. Double strain the cocktail into the glasses to remove ice shards and ginger fibres.
Tip: Double straining ensures a smooth mouthfeel and prevents bits of ginger in the final drink.
Timing: PT1M
Step 6
Garnish each glass with a lemon peel twist and, if desired, a light grate of fresh ginger over the foam. Serve immediately.
Tip: Express the lemon twist over the drink to release oils, then rub it on the rim before dropping in.
Timing: PT0M