It doesn't get much more beautifully uncomplicated than this cocktail. A variation of the classic Whiskey Sour that's made with honey instead of simple syrup, the drink is featured in Robert Simonson's 3-Ingredient Cocktails book, where he explains how the drink was a mainstay during Milk & Honey's early years and has endured to this day. Simonson uses Henry McKenna bonded 10-year bourbon, but feel free to use your favorite whiskey.