Earthy rosemary and tart cassis blend perfectly with a hint of bourbon in this delightful winter bourbon cocktail!
Crème de cassis, the tart blackcurrant liqueur from Burgundy, is one of my favourite liqueurs. I first tasted cassis in a kir royale, a simple but delightful aperitif of sparkling wine with a splash of cassis. While I love the simplicity of a kir royale, the tart, fruity flavour of cassis lends itself well to blending in cocktails. Bourbon seemed like a natural pairing with cassis and the earthiness of fresh rosemary adds a slight vegetal note. This rosemary bourbon cocktail is an excellent midwinter cocktail to enjoy at your next party!
Ingredient Notes
Bourbon: While I typically gravitate towards gin, a winter bourbon cocktail just as tasty. Bourbon is an American style of whiskey made from corn. Barrel aging gives bourbon its characteristic flavours of oak, vanilla, and caramel. Use your favourite brand of bourbon or substitute with another whiskey of choice.
Crème de cassis: A blackcurrant liqueur from the Burgundy region in France. Made from macerated blackcurrants soaking in alcohol, cassis has a tart berry flavour. The most famous cocktail made with cassis is a kir – white wine with a splash of cassis.
Rosemary: Earthy rosemary pairs remarkably well with the tart blackcurrant flavours in this drink.
Lemon juice: A splash of freshly squeezed lemon juice adds balancing acidic notes to this cocktail.
Rhubarb bitters: The dash of bitters brings unity to the drink and really marries all the different flavours. I chose a rhubarb bitters to accent the fruity notes of the cassis. I like to use Fee Brothers rhubarb bitters.
How to make the rosemary bourbon and cassis cocktail
Make the rosemary syrup
Begin by preparing the fresh rosemary simple syrup. In a small saucepan combine the water and sugar. Place over high heat and bring to a simmer – stir occasionally until the sugar is completely dissolved. When the syrup comes to a simmer, add the fresh rosemary. Simmer for 2 to 3 minutes then remove from the heat and cover. Let steep for 30 minutes.
After steeping, strain the rosemary from the simple syrup. Let the syrup cool completely before using. This syrup will keep for 1 month in the fridge.
Make the Rosemary Bourbon and Cassis cocktail
In a cocktail shaker add the bourbon, cassis, rosemary simple syrup, lemon juice, and rhubarb bitters. Add ice, then cover and shake for 10 to 15 seconds. Strain into a coupe glass. Garnish with a sprig of rosemary if desired, and enjoy!
More Favourite Cocktails
Here are some of the cocktails I’ve been enjoying lately!
