A honey lemon whiskey sour is a simple cocktail that mixes sweet honey, fresh lemon juice, and smooth whiskey. This drink is a great choice for people who want something with a balance between sweet and sour flavors.

I like how easy it is to make with just a few ingredients. It feels refreshing any time of year.

When I want a quick drink that tastes bright and a little tangy, this is the recipe I reach for. It also looks nice when served in a glass with a lemon slice on the rim.

This post will show you what you need and how to make it, step by step.

Honey Lemon Whiskey Sour Cocktail Recipe

This Honey Lemon Whiskey Sour blends the warmth of whiskey with bright citrus and the natural sweetness of honey. I create a smooth, flavorful cocktail with ingredients that are easy to find and techniques that anyone can follow.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker: I use this to mix everything together quickly and chill the mixture.
Jigger or measuring shot glass: I rely on this for accurate pours.

Strainer: This helps me keep out ice or pulp when I pour into the glass.
Juicer or citrus reamer: I prefer freshly squeezed lemon juice for the best flavor.
Bar spoon: This mixes the honey if it’s not dissolving fully.

Rocks glass or coupe glass: Either glass works well for serving.
Ice: Cubes or one large piece for the glass. Crushed ice is not ideal for this recipe.

Ingredients

2 oz whiskey bourbon whiskey recommended
3/4 oz freshly squeezed lemon juice about half a lemon

3/4 oz honey syrup 1:1 honey and warm water, mixed until smooth
Optional: 1-2 dashes of Angostura or orange bitters
Ice to fill the shaker and serving glass

Lemon wheel or twist for garnish
Optional: A maraschino cherry for garnish

Instructions

Add whiskey, lemon juice, and honey syrup to the cocktail shaker.

If using bitters, add them to the shaker.
Fill the shaker with ice—enough to chill the drink well.
Secure the lid and shake hard for about 15 seconds. It should feel very cold on the outside.

Place a strainer over your serving glass and pour the cocktail in.
Add fresh ice to the serving glass, if you like.
Garnish with a lemon wheel, twist, or a cherry before serving.

Notes

For honey syrup, I mix equal parts honey and hot water until the honey dissolves. This helps the honey blend into the cocktail smoothly, without clumping.

I always use fresh lemon juice for the brightest flavor. To adjust sweetness or tartness, I change the ratio of honey syrup and lemon juice slightly to suit my taste.

If I don’t have bitters, I skip them, but they do give extra depth. Sometimes I try rye whiskey for more spice, or bourbon for more sweetness.

If I want a lighter drink, I add a splash of soda water at the end. Beginner or expert, I find this cocktail recipe easy to change based on what I have at home.

Tasting Notes

When I take the first sip, the tartness from the fresh lemon juice stands out right away. It gives the cocktail a zesty brightness that wakes up my palate.

The lemon flavor is clean and not too sharp. Next, I taste the smooth warmth from the whiskey.

It blends well with the citrus and brings a slight woodsy note. The honey adds sweetness, but it’s gentle and not overpowering.

The mouthfeel is soft and velvety. I notice a balanced mix of sweet and sour.

There’s a lingering finish that leaves a hint of honey and spice from the whiskey.

Flavor Highlights:

Tart lemon
Mild sweetness from honey
Warm whiskey with a light oak taste

Aroma:

Fresh lemon
Subtle whiskey
Faint sweetness from honey

I find this cocktail both refreshing and smooth without being too sweet or too sour. For me, it’s a drink that feels easy to enjoy, with familiar flavors that work well together.

Substitute

Sometimes I don’t have all the ingredients for a Honey Lemon Whiskey Sour. I just go with simple swaps that still taste good enough.

If I’m out of whiskey, bourbon or brandy usually steps in. Both bring a nice, rich flavor, so it’s not a huge loss.

When there’s no honey left, I’ll mix equal parts sugar and water for a quick simple syrup. Maple syrup works in a pinch too, though the flavor is a bit different—still tasty.

For lemon juice, fresh is obviously best. But honestly, bottled lemon juice is fine if that’s what I’ve got.

Egg white gives that smooth texture, but sometimes I skip it. If I want a vegan option, aquafaba (yep, chickpea liquid) is surprisingly good.

Equipment I Might Use:

Measuring jigger
Shaker
Strainer

Ingredients I Might Substitute:

2 oz bourbon or brandy (instead of whiskey)
3/4 oz simple syrup or maple syrup (instead of honey)

3/4 oz bottled lemon juice (instead of fresh)
1/2 oz aquafaba or none (instead of egg white)

Instructions I Follow With Substitutes:

Add spirits, sweetener, lemon juice, and egg substitute (if using) to shaker.
Shake well with ice.
Strain into a glass and serve.

Honey Lemon Whiskey Sour Cocktail Recipe