Happy Friday! I haven’t done a cocktail post in a while, and you all voted on IG that you wanted to see this one. As a reminder, this bourbon sour was McGregor, and my anniversary cocktail du jour. Since it is this week’s bonus post, I’ll keep it short and sweet!
With the change in weather happening it really has me wanting to shift towards all things fall. I’ve clearly shifted my cocktail game into the fall world; my easy palomas that I’d drink every weekend have quickly been replaced with Uncle Ryan’s bourbon sour.
Clearly, the one you can thank for this cocktail recipe is “Uncle” Ryan – one of our close friends – he makes the BEST cocktails ever. When he sent me over his twist on a bourbon sour, I was all in and knew it needed to be in my belly immediately.
To be fair, I slightly modified his version of the bourbon sour but only slightly, and it’s an optional modification.
Side note: have you guys gotten into fall baking yet? Although I moved my cocktail game over to fall, I haven’t yet done much in the way of fall baking. The ladies at Vitality Vixen’s posted an insane-looking GLUTEN FREE!! pumpkin white-chocolate chip banana bread. I’ve thousand percent added it to my make-it list.
Makes 2 Cocktails
+ 3 oz bourbon
+ 1.5 oz lemon juice
+ 3/4 oz maple syrup
+ 2 tbsp fresh rosemary, plus more (still on the spring) for serving
+ 1 egg white (or 1 oz aquafaba – which is apparently the fancy term for chickpea liquid) *also completely optional but adds a nice froth
1. Using a mortar and pestle or your hands, crush your fresh rosemary as much as you can to get some of that flavour going.
2.In a cocktail shaker, add ice, bourbon, lemon juice, maple syrup, rosemary, and egg white (or aquafaba).
3. Shake it, shake, shake it, shake it. A lot. You want that froth!
4. Evenly pour into two cocktail glasses, without the ice and garnish with a rosemary spring.
5. Enjoy responsibly.