Rosemary and lemon is one of my go-to seasoning combinations in savoury dishes. From mashed potatoes, roasted chicken, baked salmon and even quinoa adding these two ingredients brightens and enhances the flavour of each dish. So when I recently infused simple syrup with rosemary to try in cocktails, the one I absolutely had to make first was a Rosemary Bourbon Sour.
2 oz. of bourbon
1.5 oz. of rosemary simple syrup*
1.5 oz. of lemon juice
3/4 oz. of egg whites
Fill a cocktail shaker with ice. Add in bourbon, simple syrup, lemon juice and egg whites. Shake mixture for 15 seconds and strain into rocks glass full of ice. Garnish with lemon and rosemary sprig.