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:
- 1/2 cup raw, organic honey
- 1/2 cup water
- 2-3 sprigs of garden rosemary
- 1.5 oz lemon juice
- 0.5 oz soda water or Topo Chico
- 1 sprig of rosemary
- 1 slice of lemon
- In a small pot over medium heat, combine the honey and water. Stir to dissolve the honey.
- Place the rosemary sprigs into the honey water.
- Turn the stove on high until the liquid comes to a boil.
- Remove from heat, and set aside to cool for 20 minutes.
- Before storing, strain out the rosemary sprigs. The syrup will keep in the fridge for about a week.
- Place 2-3 large ice cubes into a tall glass and set aside.
- Fill a cocktail shaker with ice. Pour the whiskey, rosemary-honey syrup, and lemon juice into the cocktail shaker.
- Shake lightly to combine, and pour the cocktail into the glass.
- Top with the soda water and garnish with a lemon slice and rosemary sprig.
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