Rosemary Maple Bourbon Sour

Eric Prum & Josh Williams
  • Yield: 2 servings

This is, simply put, a perfect cool-weather cocktail. So good, in fact, that we find ourselves making it over and over, all year. Dark amber maple syrup lends a deep, rich and sweet note to this herbaceous take on a Whiskey Sour—and yes, also qualifies it as a brunch dish. — Eric Prum and Josh Williams


3 shots bourbon
1 1/2 shots fresh lemon juice
3/4 shot dark amber maple syrup
1large sprig of rosemary (plus 2 small sprigs for garnish)


  1. Crush large sprig of rosemary by hand and add to shaker.
  2. Add bourbon, lemon juice, maple syrup and ice to above the level of liquid. Shake vigorously for 15 seconds.
  3. Strain mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs.

Note: 1 shot = 1.5 ounces

Recipe reprinted with permission from Shake: A New Perspective on Cocktails (2013).