Combine water, fresh lemon juice, sugar, and honey in a large pitcher. Stir until all ingredients are dissolved. Taste for balance. Refrigerate for 2 hours before serving.
Chef's Note: For whisky spiked lemonade, use approximately 1.5 to 3 ounces whisky (recommended: Southern Comfort) for every 8 ounces of lemonade.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Edison Mays