Smoked Rosemary Blackberry Whiskey Sour (Cocktail)
A fragrant twist on a classic whiskey sour: smoky rosemary aroma, muddled blackberries, bright lemon, and smooth bourbon. The smoked glass adds a bar-worthy finish at home.
Equipment
- Cocktail shaker
- Muddler
- Fine-mesh strainer
- Jigger
- Citrus juicer
- Culinary torch or lighter
- Rocks glass
- Ice cubes
Ingredients
- 2 oz whiskey bourbon preferred
- 0.75 oz fresh lemon juice
- 0.75 oz simple syrup
- 3-4 fresh blackberries
- 1 sprig fresh rosemary plus more for garnish
- ice cubes for shaking and serving
- Angostura bitters a couple drops, optional
Instructions
- Lightly torch a rosemary sprig until it smokes, then trap the smoke under an upside‑down rocks glass to scent the glass.
- In a shaker, muddle blackberries with the simple syrup until very juicy.
- Add whiskey, fresh lemon juice, and (optional) a couple drops of Angostura. Fill the shaker with ice.
- Shake hard for about 15 seconds until well chilled.
- Flip the smoked glass upright and add fresh ice. Fine‑strain the cocktail into the glass to remove seeds and pulp.
- Garnish with the smoked rosemary sprig and a blackberry. Serve immediately.
Notes
Smoking the glass (vs. the drink) gives aroma without harshness. Adjust sweetness by tweaking the simple syrup. For a foamier sour, add an egg white and dry shake before icing, then shake again with ice.