This whiskey lemonade has a seasonal spin that results in a refreshing and herbaceous cocktail! By infusing the ingredients with a homemade rosemary-honey syrup, the cocktail is given a more earthy, natural flavor. I even substituted the sugar for honey so the syrup can bring a healthier aspect to the drink.

Rosemary was used as a main ingredient because it pairs well with the sweet smokiness in the whiskey and the citrus notes found from the lemon.



the following recipe yields 1 cocktail

  • 1.5 oz preferred whiskey
  • 1 oz of rosemary-honey syrup:
  • 1.5 oz lemon juice
  • 0.5 oz soda water or Topo Chico
  • Garnish:
    • 1 sprig of rosemary
    • 1 slice of lemon


Rosemary-Honey Syrup

  1. In a small pot over medium heat, combine the honey and water. Stir to dissolve the honey.
  2. Place the rosemary sprigs into the honey water.
  3. Turn the stove on high until the liquid comes to a boil.
  4. Remove from heat, and set aside to cool for 20 minutes. 
  5. Before storing, strain out the rosemary sprigs. The syrup will keep in the fridge for about a week.


  1. Place 2-3 large ice cubes into a tall glass and set aside.
  2. Fill a cocktail shaker with ice. Pour the whiskey, rosemary-honey syrup, and lemon juice into the cocktail shaker.
  3. Shake lightly to combine, and pour the cocktail into the glass. 
  4. Top with the soda water and garnish with a lemon slice and rosemary sprig.

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