Sydney Mondry
Jan 09, 2016 @ 2:00 pm

The holiday season may be a wrap (whew, no more eggnog!), but with the winter still underway, we wouldn’t mind sipping something similarly belly-warming to help combat the cold, dreary weather. This weekend, we’re whipping up the Rosemary Bourbon Sour from trendy L.A.-based spot Local Kitchen + Wine Bar. “It is a perfect balance of sweet and sour,” says Carlos Ceron, who created the restaurant’s cocktail menu. “The maple syrup brings out the characteristics of the bourbon, and the rosemary cuts some of the citrus to enhance the flavor of the herbs.” Try the recipe below!

Rosemary Bourbon Sour 


2 oz bourbon

1 oz lemon juice, fresh 

1 tbsp maple syrup

1 tsp rosemary syrup

Rosemary syrup

½ cup granulated sugar

½ cup water

1 large rosemary sprig


1. To make the rosemary simple syrup: In a small saucepan, bring sugar and water to a boil and stir until sugar completely dissolves. Remove from the heat and add fresh rosemary sprig. Steep the sprig in the sugar mixture for 2-3 hours.

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2. Combine all ingredients in a shaker and stir. Fill with ice and shake vigorously. Pour over crushed ice and garnish with a rosemary sprig.

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