Hot Whisky Sour
A warming twist on the classic, with whisky, fresh lemon, honey syrup and hot water finished with cinnamon, no egg required.
Ingredients
- 50 ml whisky — blended or bourbon
- 20 ml fresh lemon juice
- 20 ml honey syrup — equal parts honey and warm water
- 90 ml hot water
- 1 cinnamon stick
Method
- Stir the honey with a little warm water in a heatproof mug until fully dissolved.
- Add the whisky and fresh lemon juice and stir to combine.
- Top up with hot, not boiling, water and stir gently.
- Drop in a cinnamon stick to infuse and warm through.
- Taste, adjust the lemon or honey if needed, and serve.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Warm, around 60°C
- Garnish
- Cinnamon stick and lemon slice
The whisky sour is usually served cold and frothy, but it adapts beautifully to a heatproof mug on a frosty evening. By swapping the shaken ice for hot water and leaning on honey for sweetness, you keep the bright lemon-and-whisky balance while gaining the comfort of a warm drink. There is no egg white here, so it is quick to build and just as quick to enjoy.
The key is to use hot rather than boiling water, which keeps the lemon fresh and stops the whisky from turning harsh.
Tips
Roll and squeeze your lemon before juicing to draw out the most juice, and strain out the pips. Dissolve the honey first so the sweetness is evenly distributed. If you fancy the same spice profile in a longer, spirit-led pour, a Hot Apple Gin makes a fine alternative base for this style of warm sour.
Variations
Swap the honey for maple syrup to lean into autumnal flavours, or add a thin disc of fresh ginger for gentle heat. A dash of Angostura bitters deepens the finish, and a few cloves studded into the lemon slice add a festive aroma as the drink steeps.
Frequently asked questions
Where is the egg white?
A traditional whisky sour uses egg white for foam, but a hot version is built without it. The warmth and honey give the drink its body instead.
Which whisky works best?
A smooth blended whisky or a gentle bourbon suits the honey and lemon. A heavily peated single malt can overpower the delicate balance.
Can I use straight honey instead of honey syrup?
You can, but dissolving it first with a little warm water means it blends evenly rather than sinking to the bottom of the mug.
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