For this cocktail we made a Herbal Whiskey Sour:
- 1.5 oz Buffalo Trace Bourbon
- 0.5 oz Yellow Chartreuse
- .75 fresh lemon juice
- .75 Herb syrup*
- .75 Egg white
Add all ingredients to a Boston Shaker and dry shake to build the froth with the egg whites. Add ice to dilute and chill. Fine strain into a coupe glass garnished with Rosemary Salt. Express the oils from a lemon twist and skewer the twist with a rosemary sprig.
*Directions to make herb syrup:
Bring 1 cup sugar and 1 cup water to a light boil for 5 minutes. Add 4-5 sprigs of rosemary, 4-5 leaves of Sage and 4-5 sprigs of thyme to the cooling syrup. Allow the herbs to infuse for 30 minutes, and then remove and fine strain the syrup to remove any leaves.
Do you use seasoned salts or sugars for your cocktails? I’d love to hear about them in the comments below!