Honey Lemon Rosemary Whiskey Sour

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Recipe by Catherine Pla

Makes 1 cocktail

Honey Lemon Rosemary Whiskey Sour

Smoky, citrusy, and sweet, with the leathery notes of whiskey, this cocktail will become a favorite. You can use honey or honey syrup, but the honey syrup will mix more readily in the cocktail shaker.

Cocktail

  • 2 oz whiskey, bourbon, or honey bourbon

  • 2 T (1 oz) lemon juice

  • 1 T (1⁄2 oz) honey, or honey syrup (see below)

  • Smoked rosemary sprig, for garnish

Add whisky, lemon juice, and honey syrup to a cocktail shaker. Shake 20 seconds until cold. Pour drink and ice into an old fashioned or lowball. Garnish with a sprig of smoked rosemary.

To smoke the rosemary, place rosemary sprigs on a sheet pan and torch with a kitchen torch (or a lighter) until lightly charred.

Honey Syrup

Heat 1⁄2 cup honey with 1⁄3 cup water in a microwave-safe measuring cup. Stir. Extra syrup can be kept in the refrigerator for up to a month

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