This is a summery and straightforward whiskey sour recipe — much more appropriate this time of year (despite the ever-present clouds and gusty weather ’round here lately) than the Meyer lemon one I briefly mentioned in my last post. (I promise the latter is coming. Eventually. Meaning when that very lemon is back in stores next winter … darn seasonality!) It’s probably quite clear by now that I prefer homemade goodies of all sorts to their store-bought counterparts. As such, you don’t need a sour mix. Instead, I use light agave nectar and regular ol’ lemons for a fresh-tasting, sweet and sour stand-in. For a lighter flavor, the Irish whisky is a nice change of pace from the usual Bourbon — I prefer to reserve the smokier of the two for the chillier months of the year. Which of course means it’ll be back in rotation come summer now that I live in San Francisco (ha!).