Peach Rosemary Whiskey Sour
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.
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.
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