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Peach Rosemary Whiskey Sour – Quarantine Cocktail

5 from 1 vote

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cocktail in martini glass with rosemary and dried persimmon
Peach Rosemary Whiskey Sour

The last Quarantine Whiskey Sour is a Peach Rosemary Whiskey Sour. Quarantine means taking stock of what you have in the freezer, and a stash of frozen peaches meant there was peach simple syrup in my future. While peach is a lovely flavor, for me, pairing it with rosemary, a savory element, takes the complexity of the sour up a notch.

In addition, rosemary, as a perennial bush, is readily available almost all year and many people have a bit growing in their back yards. So clipping a few sprigs of rosemary for the simple syrup and little extra for garnish is all it took.

If you’re a fan of sours, I’ve got 4 other sours in this series for your to explore: Blackberry Sunset Sour, Whiskey Tiki Sour, Blue Mood Whiskey Sour and Ya Basic Whiskey Sour.

cocktail in martini glass with rosemary and dried persimmon
Peach Rosemary Whiskey Sour

To prepare the peach-rosemary simple syrup, I combined a couple of cups of frozen peaches with a little water and a cup of sugar. I let the peaches start to cook, then added a couple of large sprigs of rosemary. Once the peaches start to cook down a bit and simmer, I turned the heat off and let the rosemary steep with the peaches for about 30 minutes. Once cooled, I strained out the peaches and rosemary and put the syrup in the fridge. It will keep for a couple of weeks, longer if you add a smidge of vodka to it.

For this sour, use a whiskey that’s not too aggressive – and one that blends well with more subtle flavors. I’ve had success with Woodford, Michter’s and Wilderness Trail, all three with very different flavor profiles, but ones that can blend well with more fruity and lightly aromatic syrups.

two cocktails in martini glass with rosemary and dried persimmon
Peach Rosemary Whiskey Sour

I prefer cocktails made with 94 to 100 proof whiskey when I’m constructing a sour because I don’t want to lose the taste of the whiskey in the cocktail. However, if you prefer more subtle cocktails, keep the proof a little lower for this peach-rosemary whiskey sour.

You’ll notice I’m using a dried persimmon as a garnish here. In true quarantine fashion, peaches are not yet in season, so I’m making due with what I have. It adds a lovely pop of color but if you’ve got a peach on had, please do use that!

cocktail in martini glass with rosemary and dried persimmon
Peach Rosemary Whiskey Sour

Note that this is a rather sweet sour between the peach-rosemary simple syrup and the addition of Giffard’s peach liqueur (which is by far my favorite peach liqueur on the market). It’s pricier thana generic bottle of peach schnapps, but the flavor profile is much more delicate and easier to layer in cocktails. Just a splash of it added to a mimosa with a fresh peach slice is an incredible thing.

cocktail in martini glass with rosemary and dried persimmon

Peach Rosemary Whiskey Sour

Heather Wibbels
Delight in the pairing of sweet and savory with this subtle and fragrant sour. Using a base of whiskey with a bit of peach-rosemary simple syrup, some peach liqueur and lemon this sour steps up your cocktail game. A fragrant sprig of rosemary on top makes that rosemary aroma stay at the front with each sip of the cocktail.
5 from 1 vote
Course Drinks
Cuisine Bourbon Cocktail
Servings 1

Ingredients
  

  • 1.5 oz bourbon whiskey
  • ¾ oz peach liqueur I used Giffards
  • ¾ oz lemon juice
  • ¾ oz peach-rosemary simple syrup **
  • 8 drops Crude bitters "Rizzo" peach, magnolia, peppercorn bitters
  • ¾ oz egg white or aquafaba optional
  • Garnish: sprig of rosemary, fresh peach slice, fresh lemon wheel

Instructions
 

  • Combine all ingredients except the garnish in a shaking tin with one ice cube and shake for 30 seconds. Open the shaker, fill with ice and shake a second time, 30-60 seconds. Double strain into a chilled coupe and garnish with rosemary, peaches and lemon.

Notes

** Peach-Rosemary simple syrup: Combine 2 cups frozen or fresh peeled, sliced peaches, 1 cup of sugar 1/2 cup water and 2 large sprigs of rosemary to a small saucepan. Heat on low until simmering. Cook for about 10 minutes until the peaches have released a good bit of juice, then take off the heat and let cool for about 30 min. Remove the rosemary and strain. Keep refrigerated.
Keyword lemon, peach, rosemary, Whiskey Sour
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By on April 5th, 2020

About Heather Wibbels

Heather Wibbels is a whiskey enthusiast (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location

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