With Sichuan Gourd Spice Cocktail Rimmer and Meyer Lemon Honey Living Vinegar
Yield: 1 cocktail
Technically, it doesn’t qualify as a whiskey sour (no egg whites). But this autumnal - and vegan! - cocktail, which makes excellent use of our Retro Holiday Kit's cocktail rimmer and signature Meyer Lemon Honey Living Vinegar, is equal parts zesty and festive (a.k.a. zestive).
|1.5 oz||Fresh-pressed apple cider|
|¾ oz||Acid League Meyer Lemon Honey Vinegar (or fresh lemon juice)|
|Acid League Sichuan Gourd Spice Cocktail Rimmer|
- Using a wedge of lemon, wet the rim of your glass. Reserve the lemon for the cocktail. Dip or roll the rim of your glass in the cocktail rimmer. Tap off any excess sugar.
- In a cocktail shaker, combine the apple cider, whiskey, Meyer Lemon Honey Vinegar (or lemon juice), simple syrup, and the additional juice from the lemon wedge.
- Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
- Strain into the rimmed glass and serve.