Rosemary Maple Whiskey Sour Cocktail Recipe

I’ve always loved a good whiskey sour, but sometimes, honestly, I want something with a little more going on. That’s where the whole rosemary maple twist comes in—it’s got this fresh, earthy vibe from the rosemary and a smooth sweetness from the maple syrup that just feels right.

Here’s my go-to way to make a Rosemary Maple Whiskey Sour that’s simple but still feels a bit special.

You really don’t need any fancy bar gear or hard-to-find stuff for this drink. Just grab a few sprigs of rosemary, squeeze some lemon, and pick your favorite whiskey.

Maple syrup does something here that sugar or simple syrup just can’t pull off. It brings everything together in this mellow, cozy way.

I’ll break down the recipe step by step and point out what makes the flavors pop. Once you’ve tried it, you’ll probably want to make it again—maybe even for friends.

Rosemary Maple Whiskey Sour Cocktail Recipe

This drink’s a favorite because it brings together bourbon’s smooth warmth, the woodsy kick of rosemary, and that maple sweetness. Fresh lemon juice ties it all up with a crisp, tart finish—I really think that’s what keeps it refreshing.

Equipment

I’m not one to fuss over bar tools, so I stick to the basics. Just a few things make mixing easier and help the drink come out right.

• Cocktail shaker – I use this to mix and chill everything fast.
• Strainer – Keeps out ice shards and stray rosemary bits. Not a fan of floating herbs, personally.
• Jigger – Measuring matters, even if I sometimes eyeball it.
• Muddler – Just a gentle press on the rosemary to wake up those oils.
• Rocks glass – A short glass with ice is classic here.
• Bar spoon – I’ll give it a stir after straining if I want it a bit softer.
• Small knife and cutting board – For slicing lemon, nothing fancy.

Having these tools ready makes things go smoother, and the drink’s way more consistent.

Ingredients

I’m picky about using fresh, good-quality stuff. It really does make a difference in how the cocktail turns out.

• 2 oz bourbon or whiskey – Bourbon’s my pick for a richer base.
• 3/4 oz fresh lemon juice – Squeeze it yourself, trust me.
• 1/2 oz pure maple syrup – Maple’s sweet but not too much.
• 1 fresh rosemary sprig – One for muddling, maybe another for garnish.
• Ice cubes – Enough for the shaker and your glass.
• Optional lemon wheel or wedge – Looks nice with the rosemary.

Honestly, these are things I usually have around, so it’s not a big production to put this together.

Instructions

Here’s how I like to make it, step by step.

• Lightly muddle 1 rosemary sprig in your shaker—just enough to get the aroma going.
• Pour in the bourbon, fresh lemon juice, and maple syrup.
• Fill the shaker with ice, then shake hard for about 15 seconds.
• Strain into a rocks glass over fresh ice.
• Garnish with a rosemary sprig, and if you’re feeling it, a lemon wheel.
• Serve it up cold and aromatic.

Don’t be shy with the shaking—it makes the drink a little frothy and mixes everything perfectly.

Notes

Maple syrup gives this cocktail a softer, rounder sweetness than simple syrup. It just blends in with the bourbon and plays nice with the lemon.

Fresh rosemary brings in that earthy, herbal layer. If I’m craving more of it, I’ll muddle a bit extra or leave the garnish in longer.

Sometimes I up the lemon if I want it more tart, or dial it back if I’m not in the mood for sharpness. Using a really good bourbon makes a difference too—smoother whiskey lets the maple and rosemary shine.

Honestly, this cocktail works any time of year, but there’s something about it in the colder months that feels extra cozy.

Tasting Notes

That first sip? It hits with this surprisingly smooth balance—sweet and tart kind of dancing together. The maple syrup seems to mellow out the lemon’s sharpness, and the whiskey just sits there, warm and sturdy underneath it all.

Rosemary sneaks in next, giving off this herbal vibe that lingers a bit longer than you’d expect. It’s fresh, a bit piney even, stopping the cocktail from ever feeling too heavy or syrupy.

I keep picking up on three big layers here:

• Citrus brightness from the lemon juice
• Sweet richness from the maple syrup
• Earthy depth from the rosemary

The texture’s light and a little frothy—shaken egg white works its magic. It makes the whiskey sour feel creamy, but not in a way that weighs down your mouth.

As the drink sits and warms up, the whiskey starts to poke through more. The maple’s sweetness backs off a bit, letting the spirit do its thing.

The finish? It’s clean, with those herbal and citrus notes still hanging around, tempting me to go in for another sip.