Rosemary Maple Bourbon Sour
- Yield: 2 servings
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. — Eric Prum and Josh Williams
- 3 shots bourbon
- 1 1/2 shots fresh lemon juice
- 3/4 shot dark amber maple syrup
- 1large sprig of rosemary (plus 2 small sprigs for garnish)
- 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.
Note: 1 shot = 1.5 ounces
Recipe reprinted with permission from Shake: A New Perspective on Cocktails (2013).