This is, simply put, a perfect cool-weather cocktail. So good, in fact, that we find ourselves making it over and over, all year. Dark amber maple syrup lends a deep, rich and sweet note to this herbaceous take on a Whiskey Sour—and yes, also qualifies it as a brunch dish.
Makes 2 drinks
INGREDIENT
- 3 shots bourbon
- 1 1/2 shots fresh lemon juice
- 3/4 shot dark amber maple syrup
- 1 large sprig of rosemary (plus 2 small sprigs for garnish)
DIRECTIONS
- Crush large sprig of rosemary by hand and add to shaker.
- Add bourbon, lemon juice, maple syrup and ice to above the level of liquid. Shake vigorously for 15 seconds.
- Strain mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs.
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