| This recipe is liked by 0 person(s). |
|
Bourbon Sour with Lemon and Rosemary*
Nb persons: 0
Yield: about ½ cup syrup
Preparation time:
Total time:
Source:
| For the Rosemary Simple Syrup: | |
| 3 sprigs | Rosemary, Large |
| 1/2 cup | Granulated Sugar |
| 1/2 cup | Water |
| For the Cocktail (per cocktail): | |
| 1 1/2 ounces | Bourbon |
| 1 ounce | Fresh Lemon Juice |
| 3/4 ounce | Rosemary Simple Syrup |
| Ice Cubes, For shaking and serving | |
| sprigs | Rosemary, For garnish,, (optional) |
To Make the Rosemary Simple Syrup:
Place rosemary on cutting board and gently hit sprigs with back of knife to release their flavor and aroma.
Transfer rosemary to small saucepot; stir in sugar and water. Cook over medium heat 4 to 6 minutes or until sugar is dissolved.
Remove from heat; let stand 10 minutes.
Transfer to jar or container and refrigerate until completely cool, or up to 5 days. Makes about ½ cup syrup.
To Make the Cocktail:
In cocktail shaker, combine bourbon, lemon juice, Rosemary Simple Syrup and ice; shake well.
Serve over additional ice, garnished with rosemary sprig, if desired.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.