Spring is almost here. We can feel it. We can smell it (ugh). But the lingering snow and the dust and the woolly grey sky don’t quite say “Spring’s here!” so I was looking for something to inspire my springy spirit. B came to the rescue with the recommendation for this cocktail.
A more specific version of this drink (the Anejo Honey Sour) was created by Santa Monica Yacht Club bartender Chris Ojeda. His version is apparently popular with bartenders across Los Angeles; he says it’s a variation on the traditional Gold Rush cocktail. We note that it’s a variation on the theme of sour cocktails we’ve explored over the last few months (see the Bees Knees and the Amaretto Sour, for instance).
We weren’t keen on the egg white in the original recipe, however, so this is the version we made.
- 2 ounces tequila
- 3/4 ounce fresh lemon juice
- 1/2 ounce honey syrup (3:1 honey to water)
Combine ingredients in shaker with ice and shake like you life depends on it. (It might!) Pour the liquids over ice into an old-fashioned glass and garnish.
The verdict: Another yum! We used a very smoky tequila, and that smokiness mingled with the sweetness of the honey in a surprisingly delicious way. This was an easy tipple — much, much too easy to drink.