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.
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
If using egg white or aquafaba: add all ingredients to shaker without ice and dry shake for 15 seconds to build foam. Add ice and shake again for 12 seconds. Strain into a rocks glass over a large ice cube. Without egg white: simply shake with ice and strain. Express an orange peel over the glass before garnishing — hold it colored-side down, pinch sharply over the drink to spray the oils, then run it around the rim. Add the rosemary sprig.
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.
Syrup Recipe
Fresh Rosemary Simple Syrup
1 cup water
1 cup white sugar
🌱 6–8 fresh rosemary sprigs
Combine water and sugar in a saucepan over medium heat. Stir until fully dissolved. Add rosemary sprigs and simmer gently for 5 minutes. Remove from heat — this is important, don't continue cooking. Steep for 10 minutes, tasting at 5 and 10 minutes. Rosemary can become bitter quickly. Pull it when the flavor is resinous and herbal but still clean. Strain, cool completely, bottle, and refrigerate.
Keeps refrigerated 2–3 weeks · Start with ½ oz in drinks and adjust up — rosemary syrup is strong
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.
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Best Zones
Zones 7–11 outdoors. In zones 5–6 grow in a container and bring inside before temperatures drop below 20°F. It looks hardy but won't recover from a hard freeze.
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What It Needs
Full sun, excellent drainage, and almost no water once established. The number one killer of rosemary is wet roots — never let it sit in soggy soil. Sandy or gravelly soil is ideal.
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Harvest & Care
Harvest stem tips year-round. Never cut into old, brown, woody stems — they won't regrow. Prune lightly after flowering to keep the plant compact and productive.
Bartender Notes
Tips for getting it right
Bourbon Choice
Go for something with caramel and vanilla notes
Buffalo Trace and Woodford Reserve both work beautifully here. Their caramel and vanilla backbone complements the rosemary without either overpowering the other. Avoid heavily peated or rye-forward whiskeys for this one.
The Foam
Egg white or aquafaba — don't skip it
The foam is optional but transforms the drink. Dry shake first (no ice) for 15 seconds to build the protein structure, then add ice and shake again. The result is a thick, silky foam that holds for several minutes.
Orange Peel
Express before you garnish — it matters
Hold an orange peel colored-side down over the glass and pinch sharply. The citrus oils spray across the surface of the drink and change the aromatic profile entirely. It takes five seconds and makes a significant difference.
Syrup Ratio
Start with less rosemary syrup than you think
Rosemary is potent. If your syrup is well-steeped, ½ oz might be enough. Taste the syrup before building the drink and adjust accordingly. The rosemary should support the bourbon, not compete with it.
Serve It With
Food & Occasion Pairings
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Food
Roasted meats — lamb, duck, pork. Aged cheeses. Mushroom dishes. Dark chocolate. The rosemary and bourbon both have enough weight to stand up to rich, savory food.
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Occasion
Fall and winter gatherings, holiday parties, fireside evenings. This is a cold-weather drink that feels special without being complicated. Makes an excellent Thanksgiving or Christmas cocktail.
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Best Time
Evening. This is a sipping drink — slow, warming, and contemplative. Best with good conversation and no rush. Not a party drink; a fireside drink.
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.
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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.
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