Dandy Sour

Photography, Styling, and Recipes by Keith Recker

1 part Thistle Finch Black Coffee Whiskey
1 part dandelion simple syrup*
1/2 part lemon juice

Shake ingredients thoroughly in a cocktail shaker with ice. Pour into a DOF packed with ice. Garnish with fresh dandelion flower or leaf.

Dandelion simple syrup

1 cup water
1 cup sugar
1 cup dandelion flowers

Bring sugar and water to a full boil. Add dandelion flowers and stir. Boil for 2 minutes and turn off the heat. Let the flowers steep for a couple of hours. Strain the mixture through a sieve and store it in a non-reactive container in the refrigerator.

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