Rosemary Whiskey Sour
Makes two refreshing cocktails
Ingredients
For the rosemary syrup:
1 large sprigs rosemary
1/4 cup granulated sugar
1/4 cup water
For the cocktails:
4 ounces whiskey
2 ounces fresh lemon juice
2 ounces rosemary syrup
2 rosemary sprigs for garnish (optional)
2 lemon slices for garnish (optional)
Directions
For the rosemary syrup:
In a very small saucepan, toss in the rosemary sprig and smash it with a muddler or the back of a spoon, to release the oil a bit. Tip in the sugar, then pour the water over.
Set over medium heat, covered, and let it go for 5-6 minutes, swirling occasionally to help dissolve the sugar. Once the sugar is dissolved, remove from the heat and let it sit for 10 minutes or so, then strain into a small jar and refrigerate until cool. Discard the rosemary.
For the cocktails:
In a large cocktail shaker, pour in the whiskey, lemon juice, and syrup. Top with plenty of ice, cap it, and shake in a rolling motion until the shaker is uncomfortably cold in you hands, 1-2 minutes.
Fill two appropriate glasses with ice, then strain in the whiskey sours. Garnish with a sprig of rosemary and a lemon wheel (charred if you’re feeling really ambitious).
Based on a recipe from foxeslovelemons.com.
Makes two refreshing cocktails
Ingredients
For the rosemary syrup:
1 large sprigs rosemary
1/4 cup granulated sugar
1/4 cup water
For the cocktails:
4 ounces whiskey
2 ounces fresh lemon juice
2 ounces rosemary syrup
2 rosemary sprigs for garnish (optional)
2 lemon slices for garnish (optional)
Directions
For the rosemary syrup:
In a very small saucepan, toss in the rosemary sprig and smash it with a muddler or the back of a spoon, to release the oil a bit. Tip in the sugar, then pour the water over.
Set over medium heat, covered, and let it go for 5-6 minutes, swirling occasionally to help dissolve the sugar. Once the sugar is dissolved, remove from the heat and let it sit for 10 minutes or so, then strain into a small jar and refrigerate until cool. Discard the rosemary.
For the cocktails:
In a large cocktail shaker, pour in the whiskey, lemon juice, and syrup. Top with plenty of ice, cap it, and shake in a rolling motion until the shaker is uncomfortably cold in you hands, 1-2 minutes.
Fill two appropriate glasses with ice, then strain in the whiskey sours. Garnish with a sprig of rosemary and a lemon wheel (charred if you’re feeling really ambitious).
Based on a recipe from foxeslovelemons.com.
