Fall Five: Rosemary Maple Bourbon Sour
Outside of my former office window was a large, old sugar maple tree. Right around this time of year, it would burst into the most brilliant of colors, giving me a very visible, very beautiful reason to celebrate the coming of fall. Maybe because of that tree, my favorite fall flavor is maple.
And that flavor features prominently in today’s featured cocktail, our second recipe from the excellent Shake by Eric Prum and Josh Williams. We really like what they do with fall. Today’s recipe is a new, autumnal take on a very old classic, the whiskey sour. It’s sweet. It’s sour. And it’s pungent. There’s a lot going on, and all of it is delicious.
Rosemary Maple Bourbon Sour
from Shake: a New Perspective on Cocktails
- 1.5 oz Bourbon
- 1 oz lemon juice
- .5 oz maple syrup
- 1 sprig of rosemary (plus another for garnish)
- 1 lemon wheel, for garnish
- break the rosemary needles off of the sprig and crush them in your hand a little to release the resin. Drop them into the shaker
- add the Bourbon, lemon juice, maple syrup, and ice, and shake for 15 seconds
- strain into an ice-filled glass
- garnish with rosemary and lemon
- raise your glass in a toast to maple trees in autumn, and take a sip.