Swedish punsch lends a delicate spice to this simple spin on a whiskey sour from Boston hotel bar Eastern Standard.
1½ oz. bourbon
¾ oz. Swedish punsch
¾ oz. fresh lemon juice
¼ oz. simple syrup (1:1)
Tools: shaker, strainer
Shake all the ingredients with ice, then strain into a chilled glass.
Tom Mahne, Eastern Standard, Boston
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