Experimental: Rosemary Sour

Hope you had an awesome Fourth of July holiday! We’re back this week to experiment with a batch of rosemary simple syrup that I made a few weeks ago (click here to find the recipe). The rosemary simple syrup ended up being a muted off-green color but fortunately, the drink took on the color of the bourbon and lemon juice. Since rosemary is a heartier herb with a distinctive flavor, I find that it pairs well with aged liquors like bourbon. The drink is a variation of a classic Whiskey Sour but without the egg white. If you want a creamier flavor, you can add an egg white to the recipe below (remember to dry shake first without ice).

Rosemary Sour Recipe (1 serving)

• 1.5 oz. bourbon (nicer sipping bourbon recommended)
• 0.75 oz. of rosemary simple syrup
• 0.5 oz. of lemon juice

Equipment

• Cocktail shaker
• Jigger
• Citrus press
• Hawthorne strainer
• Fine mesh strainer
• Old fashioned glass, stored in the freezer
• Round ice mold, stored in the freezer (can also use 2×2 inch square ice)

Directions

1. Cut the lemon in half and use the citrus press to squeeze the juice directly into the stainless steel container
2. Add the rosemary simple syrup and bourbon
3. Add enough ice so that the ice rises above the liquid
4. Use a bar spoon to stir the mixture until the outside of the shaker becomes frosty (1-2 minutes)
5. Remove the old fashioned glass from the freezer and add the large ice
6. Place a Hawthorne strainer on top of the shaker and double-strain the drink through a fine mesh strainer placed above the glass
7. To garnish, place a sprig of rosemary inside the glass

Cheers!