Pin I discovered this cocktail on a crisp autumn evening when a friend brought over a bottle of crème de cassis they'd picked up from a small liquor shop in Vermont. We were standing in my kitchen, and I found myself reaching for the bourbon on the top shelf, thinking about how the deep berry notes might play against something woody and warm. That's when the rosemary sitting in a glass on the windowsill caught my eye, and suddenly the whole drink came together in my head before we'd even mixed the first one.
I made a batch of these for a small gathering last winter, and watching people's faces light up when they caught that herbal rosemary note mixed with the tart berry was genuinely rewarding. One guest actually asked how long I'd been bartending, which made me laugh because I'd made maybe three cocktails before that night. It became the drink everyone wanted me to make again, and that's when I knew it was worth keeping in regular rotation.
Ingredients
- Barrel-aged bourbon (2 oz): Look for something with a bit of age and character—the wood tannins give this drink its backbone and those subtle vanilla and oak notes that make the black currant sing.
- Black currant liqueur (1 oz): Crème de cassis is the classic choice, but if you can't find it, don't panic; a good black currant syrup mixed with a splash of vodka works beautifully and lets the actual fruit flavor shine through.
- Freshly squeezed lemon juice (0.75 oz): Never use the bottled stuff here—fresh lemon juice brings brightness and a subtle bitterness that keeps the drink from feeling too sweet or one-dimensional.
- Simple syrup (0.5 oz): Make your own by dissolving equal parts sugar and hot water, then let it cool; it's cheaper and tastes cleaner than most store-bought versions.
- Fresh rosemary sprig: This is your aromatic star, so choose a vibrant sprig with tender needles if possible; older, woodier sprigs can taste a bit harsh and overpowering.
- Ice cubes: Use good quality ice or freeze filtered water; cloudy ice melts faster and dilutes your drink before you're ready.
Instructions
- Wake up the rosemary:
- Hold the sprig between your palms and give it a gentle but confident clap two or three times. You'll feel the oils release and suddenly smell that incredible herbaceous aroma—that's exactly what you want in the glass.
- Build your shake:
- Drop the crushed rosemary into your cocktail shaker, then pour in the bourbon, liqueur, lemon juice, and simple syrup in whatever order feels natural. The order doesn't really matter at this stage; you're just getting everything ready for the chill.
- Chill with purpose:
- Fill your shaker with ice until it's nearly full, then shake hard and fast for about 15 seconds—you're not just mixing here, you're rapidly cooling everything down and lightly diluting it with just enough water to balance the strength.
- Strain like you mean it:
- Use a Hawthorne strainer over a fine mesh strainer to catch any rosemary bits or ice shards, pouring into a rocks glass that you've already filled with fresh ice. This double-strain technique keeps the drink smooth and sediment-free.
- Finish with flair:
- Place a fresh rosemary sprig across the top of your drink and maybe scatter a few black currants or lay down a lemon twist. The garnish isn't just decoration—it adds another layer of aroma every time you take a sip.
Pin This cocktail became my go-to drink for that in-between time in late October when the weather turns crisp but you're not quite ready to surrender to full winter hibernation. There's something about the combination that feels seasonal without being limited to one moment in time.
Playing with Proportions
Once you've made this a few times and know how your palate responds, you can start tweaking the balance slightly. If you like things drier and more spirit-forward, dial back the liqueur to three-quarters of an ounce and skip the simple syrup altogether. On the flip side, if you want something with more black currant presence and a bit of sweetness, bump the liqueur to an ounce and a half and add an extra quarter ounce of syrup.
When Black Currant Liqueur Isn't Available
I once made this drink during a period when I couldn't find crème de cassis anywhere, so I simmered fresh frozen black currants with sugar and water to make a quick syrup, then added a quarter ounce of vodka to give it the right body. The resulting drink was actually more vibrant and less cloying than the standard version, and it taught me that sometimes working with what you have forces you to create something better. If you go this route, strain your homemade syrup through cheesecloth before adding it to the shaker so you get clear color and smooth texture.
Serving and Pairing Ideas
This drink is genuinely flexible about what it accompanies, which is part of why I make it so often. Serve it alongside sharp aged cheddar, creamy blue cheese, or thinly sliced cured meats, and you've got something that feels special without requiring a full dinner production. It also pairs beautifully with dark chocolate desserts or even slightly smoky charcuterie boards where the herbaceous notes cut through rich flavors.
- Try serving it as an aperitif before a meal built around seasonal ingredients like root vegetables or roasted game.
- If you're making multiple servings for a group, you can batch the cocktail in a pitcher and guests can pour over ice as needed.
- The drink tastes best served cold and consumed fairly quickly, so make it right when you're ready to drink it rather than preparing it hours in advance.
Pin This cocktail has become the drink I make when I want to feel a little more intentional about what's in my glass. It reminds me that something simple can be genuinely special.
Recipe FAQ
- → What does clapping the rosemary do?
Clapping the rosemary sprig between your hands releases the herb's natural oils, intensifying its aromatic fragrance and allowing those essential oils to infuse more effectively into the cocktail during shaking.
- → Can I make this without a cocktail shaker?
Yes, you can stir the ingredients in a mixing glass or directly in your serving glass, though shaking creates better dilution and integration. Use a mason jar with tight lid as an alternative shaker.
- → What type of black currant liqueur works best?
Crème de cassis is the traditional choice and provides authentic black currant flavor. Other berry liqueurs or homemade black currant syrup can work as substitutes in a pinch.
- → Can I prepare this in advance for a party?
Mix the bourbon, liqueur, lemon juice, and syrup ahead of time and refrigerate. Add fresh rosemary and shake with ice just before serving to maintain optimal flavor and temperature.
- → What foods pair well with this cocktail?
The herbal notes complement aged cheeses and smoked meats beautifully. The tart berry flavors also pair nicely with charcuterie boards, dark chocolate desserts, or rich appetizers.
- → Is there a non-alcoholic version?
Replace the bourbon with non-alcoholic whiskey alternative or ginger beer, and swap the black currant liqueur for black currant juice or syrup. Adjust simple syrup to taste.