Rosemary Bourbon Sour
Rosemary syrup and bourbon are a natural pairing — the piney, resinous herb cuts through the sweetness of the spirit and adds a layer of complexity that makes this one of the most interesting sours you can make at home.
Coming Soon
The Recipe
Rosemary Bourbon Sour
A classic whiskey sour framework — spirit, citrus, sweetener — elevated by homemade rosemary syrup. Smoky, herbal, and exactly right for cooler evenings.
- 2 oz bourbon
- 🌱 ¾ oz rosemary syrup (recipe below)
- ¾ oz fresh lemon juice
- ½ oz egg white* or aquafaba (optional — adds foam)
- 🌱 Rosemary sprig + orange peel garnish
- 🌱 ¾ oz rosemary syrup
- ¾ oz fresh lemon juice
- ½ oz simple syrup
- ½ oz aquafaba (for foam)
- 3 oz sparkling water
- 🌱 Rosemary sprig garnish
Make the Syrup
Fresh Rosemary Simple Syrup
Rosemary syrup is one of the more potent herb syrups — a little goes a long way. The key is restraint in steeping time. The video above covers the full process.
- 1 cup water
- 1 cup white sugar
- 🌱 6–8 fresh rosemary sprigs
In the Garden
Growing Rosemary
Rosemary is one of the most rewarding long-term plants in the bar garden. Get it established and it will produce year-round for a decade with almost no maintenance.
Bartender Notes
Tips for getting it right
Serve It With
Food & Occasion Pairings
Common Questions
Frequently Asked Questions
Yes. The egg white (or aquafaba) adds a silky texture and foam on top, but the drink is perfectly good without it. Just shake with ice and strain as normal. If you want foam without egg white, aquafaba — the liquid from a can of chickpeas — works surprisingly well and is completely vegan.
Rye whiskey is the closest substitute and works very well — it's drier and spicier, which pairs nicely with rosemary. Irish whiskey gives a smoother, lighter result. Scotch can work but its smokiness competes with the herb, so use a lighter unpeated style if you go that route.
You can, but use less — about 1 tablespoon of dried rosemary per cup of water and sugar, versus 6 to 8 fresh sprigs. Dried rosemary is more concentrated and can turn bitter quickly. Steep for no more than 8 minutes and taste frequently. Fresh rosemary gives a cleaner, brighter result if you have it.
Rosemary syrup keeps for 2 to 3 weeks in the fridge in a sealed jar or bottle. It may deepen slightly in flavour over time. As with any herb syrup, discard it if it smells fermented or the colour changes significantly.
Dry shaking means shaking the ingredients without ice first. It's done to emulsify the egg white and build foam before the ice dilutes everything. If you're using egg white or aquafaba, the dry shake makes a real difference to the texture — it's worth the extra 15 seconds. If you're skipping the egg white, you can go straight to shaking with ice.
Yes. Replace the bourbon with a combination of strong brewed tea (something smoky like lapsang souchong works well) and a splash of apple juice for body. Keep the rosemary syrup, lemon juice, and aquafaba as-is. It won't taste like bourbon, but it will be complex, herbal, and satisfying.
Raw Egg Advisory: Some recipes on this page contain raw egg white. Consuming raw or undercooked eggs may increase the risk of foodborne illness, particularly for pregnant women, young children, the elderly, and those with compromised immune systems. Use pasteurized eggs to reduce this risk, or substitute aquafaba (chickpea liquid) as an egg-free alternative.
Drink responsibly. Every mocktail on this site is just as good as the cocktail version. Enjoy the garden. Enjoy the bar. Be safe, be kind, and look after each other.