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.
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.
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!
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.
Peach Rosemary Whiskey Sour
- 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
- 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.