- 3/4 cup Basil Haden
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezed lime juice
- Zest of one lemon
- Zest of one lime
- 2/3 cup brown sugar syrup (see below)
- Ice cubes
- Maraschino cherries
Combine the whiskey, lemon juice, lime juice, lemon zest, lime zest and syrup. Fill a cocktail shaker halfway with ice and pour in the drink mix 2/3 full. Shake for 15 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.
To make the sugar syrup, bring 1 cup of water and 2 cups of light brown sugar to a boil, and simmer until the sugar is completely dissolved. Chill before using.
On Easter, I doubled the recipe (), and put it everything but the ice in a blender. Once I whipped it up there, I served it over ice.
Here is the original:
Fresh Whisky Sours Recipe : Ina Garten : Recipes : Food Network
Mine uses a different recipe for the sugar syrup, adds in fresh zest, and I don't recommend Jack for anything.