by Deanna Nelson | Jan 21, 2015 | blog, recipe |
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Thank you Brian Hallett for bringing this yummy-ness in from the cold, and thank you Prum & Williams for your book, Shake: A New Perspective on Cocktails.
Rosemary Maple Bourbon Sour
Makes two drinks (You may want to double up!)
3 shots bourbon
1 & 1/2 shots fresh lemon juice
3/4 shot dark amber maple syrup (we recommend something like Tapatree syrup, one which is a little hearty with tones of espresso or rye)
1 large sprig of rosemary (plus 2 small sprigs for garnish)
i. Crush the large sprig of rosemary in your hand and add it to the shaker.
ii. Add the bourbon, lemon juice, maple syrup, and ice to above the level of the liquid and shake vigorously for 15 seconds.
iii. Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs.
Enjoy!