Once More with the Honeydew

Armed with loads of Orange Honeydew Syrup from the Tequila Melon Julep we made a few weeks ago, it just made sense to play with it a bit more before sacrificing to the Gods of the Kitchen Sink.

This week’s cocktail is an attempt to make a simple Whiskey Sour variation, pairing the melon with whiskey to see if it’d play as nicely with a brown spirit as it did with the Tequila.


The resulting cocktail is very good. I wouldn’t say it’s taking many risks – no bitterness, no strong herbal qualities, and no advanced palate required. But it’s a tasty drink that’s likely to please just about anyone. And that works pretty well for me!

Whiskey Melon Sour

This simple sour is just a bit fancy - made with a homemade melon syrup.
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  • 2 oz Rye We used Dickel
  • 1 oz Lemon Juice
  • 1 oz Orange Honeydew Syrup
  • 3/4 oz Egg White
  • 7 drops Peychaud's Bitters

Orange Honeydew Syrup

  • 1 cup Melon juice See Instructions for how to prepare
  • 2/3 cup sugar


  • Add all ingredients except bitters to a cocktail shaker without ice.
  • Dry shake.
  • Add ice and shake again to incorporate and chill
  • Strain into a coupe or martini glass

Orange Honeydew Syrup

  • If starting from a fresh melon, liquify it in a blender and strain through a fine strainer.
  • Add ⅔ cup of sugar to 1 cup of the melon juice
  • Stir to dissolve.