Fresh orange and lemon enlivens this Whiskey Sour variation, with spiced notes of cinnamon and dried harissa in a house-made syrup, resulting in a nuanced but bracing sipper.
This recipe originally appeared as part of “11 Whiskey Cocktails to Drink in Bars Now.”
Rim 1/3 of a coupe glass with crushed aleppo pepper.
Add all the ingredients into a shaker with ice, and shake until well-chilled.
Strain into the prepared coupe.
*Harissa syrup: Toast 20 cinnamon sticks in an oven on medium-high heat for 3-5 minutes or until aromatic. Add 1 qt sugar, 1 qt water and 4 tbsp La Boîte Izak N.37 harissa-inspired spice blend. Heat until all sugar is dissolved, then remove cinnamon sticks. Let the syrup sit overnight, then strain with cheesecloth and chinoise. Keep refrigerated for up to 2 weeks.