Rosemary brings an herbal note to this whiskey drink made by Mariena Mercer at the Chandelier Bar in the Cosmopolitan of Las Vegas. This recipe first appeared in our April 2012 issue along with Xania Woodman's story Raising the Bar.
Rosemary brings an herbal note to this riff on a whiskey sour made by Mariena Mercer at the Chandelier Bar in the Cosmopolitan of Las Vegas.
Yield: makes one cocktail
2 oz. simple syrup
2 sprigs fresh rosemary
4 oz. bourbon
2 oz. fresh lemon juice
2 tsp. orange marmalade
1 tbsp. maple syrup
1 tbsp. fresh orange juice
1 egg white
Boil simple syrup and 1 sprig rosemary in a small saucepan; cool.
Discard rosemary; transfer syrup to a cocktail shaker with bourbon, lemon juice, and marmalade. Add ice, shake until chilled, and strain into a highball glass filled with ice.
Add maple syrup, orange juice, and egg white to shaker; shake until frothy. Spoon froth over top of cocktail; garnish with remaining rosemary sprig.