Rosemary Maple Sour

Pair your handpicked herbs with your favorite handcrafted bourbon. Fresh rosemary adds pleasing aromatics and depth to this Maker’s^® sour that’s naturally sweetened with maple syrup.

Ingredients

1-1/2 parts Maker’s Mark^® Bourbon
3/4 part fresh lemon juice
1/2 part maple syrup (or to taste)
1 sprig fresh rosemary
Fresh rosemary sprig and lemon slice for garnish

Pro Tips

SLAP HAPPY: It may seem a little funny, but slapping popular cocktail herbs like rosemary, mint and basil activates their flavor. This helps release oils and increases aromatics.
PRE-ROLL: Before slicing and squeezing, firmly roll citrus on a countertop using the palm of your hand. This loosens the pulp and can help yield more juice.
WHICH CAME FIRST: For a classic Whisky Sour, some bartenders add an egg white before shaking the drink. This imparts no flavor but creates a rich, incredibly satisfying texture. Use fresh eggs. (Not recommended for the Rosemary Maple Sour.)

How to

Smack 1 sprig of rosemary between the palm of your hands and place in shaker.
Add remaining ingredients and shake with ice.
Strain into an ice-filled glass and garnish with lemon slice and fresh rosemary sprig

A SWEETER SOUR History of Rosemary Maple Sour

The Rosemary Maple Sour brings a sweet sprig of innovation to a cocktail classic. The earliest printed Whisky Sour recipe appears in the 1862 book “The Bartender’s Guide” by Jerry Thomas. But versions of this cocktail were widely popular long before that. An English naval officer named Edward “Old Grog” Vernon, who died in 1757, was known to mix a variation of the sour for his crew on long sea journeys. This was for practical reasons. The citrus fought scurvy, and alcohol, usually rum, was safer to drink than water in many instances. Eventually, the drink would be brought to shore and refined with ingredients like those found in this bourbon cocktail – particularly Maker’s Mark.