Ingredients
Rosemary Maple Simple Syrup
- 1 cup filtered water
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 navel orange, zested and juiced
- 2 sprigs rosemary, finely chopped
Rosemary Maple Bourbon Sour
- 2 oz bourbon, I used Angel's Envy
- 1 oz Rosemary Maple Simple Syrup
- ½ oz lemon juice
- 2 dashes orange bitters
- 1 egg white
Instructions
How to make Rosemary Maple Simple Syrup
- Make the syrup. Add the water, sugar, brown sugar, maple syrup, orange zest, orange juice and rosemary to a medium saucepan. Bring to a boil and reduce the heat to low.
- Steep the rosemary. Continue to heat the syrup for 15 minutes until it becomes slightly thicker. Remove from the heat and allow the rosemary to steep for an additional 30 minutes.
- Remove the rosemary and zest. Using a fine mesh seive, pour the syrup through into a mason jar to catch the rosemary and orange zest. Discard the rosemary and orange zest. The syrup will stay good for up to 1 month in the fridge.
How to make the Rosemary Maple Bourbon Sour
- Shake the cocktail. Add the bourbon, rosemary maple simple syrup, lemon juice, bitters and egg white to a cocktail shaker filled with ice. Shake the cocktail vigorously to break down the egg white, at least 1 minute. The more you shake the more froth you will get.
- Strain the cocktail. Pour the cocktail though the strainer into a coupe glass. Garnish with a rosemary sprig and edible dried rose petals. (optional)