Smoked Rosemary Maple Bourbon Sour

Before you start

This original sour pairs bourbon with dark maple syrup and lemon, then adds aromatic smoke from a torched rosemary sprig. The smoke is caught in the empty glass before the drink goes in, so it perfumes the drink and the first few sips without turning it into a campfire. Maple brings a woody, caramel sweetness that works with both bourbon and resinous rosemary.

The main decision is how much smoke. Thirty seconds under an inverted glass is a gentle accent; a full minute is much stronger. The optional egg white gives a silky foam that also holds the smoke aroma well. Maple syrup is denser than simple syrup, so a slightly smaller measure is enough.

Ingredients

• 60 ml (2 oz) bourbon
• 22 ml (¾ oz) fresh lemon juice
• 15 ml (½ oz) pure maple syrup — dark, robust grade
• 1 pasteurized egg white — optional, about 30 ml (1 oz), for foam
• 2 dashes Angostura bitters
• 2 fresh rosemary sprigs — one to smoke, one to garnish
• 1 cup (about 150 g) ice cubes — for shaking
• 1 large ice cube — for serving

Method

1. Set a rosemary sprig on a heatproof board, away from bottles of spirit, curtains and anything else that can catch fire.
2. Torch the tip of the sprig for a few seconds until it catches and smolders. Blow out any flame so only smoke remains, then quickly cover it with the empty rocks glass, upside down. Leave for 30 to 60 seconds.
3. Meanwhile, add the bourbon, lemon juice, maple syrup and bitters to the shaker. If using egg white, add it and dry shake without ice for 15 seconds.
4. Fill the shaker with ice and shake hard for 10 to 12 seconds.
5. Lift the glass, turn it upright and put the large ice cube in it. Double-strain the drink into the smoky glass.
6. Garnish with the fresh rosemary sprig, or the lightly charred one if you want more aroma. Serve at once while the smoke is still in the glass.

Tips for success

• Use fresh, slightly moist rosemary. Very dry sprigs flare up and burn instead of smoldering.
• Smoke the glass while you shake, so the smoke has no time to escape before the drink goes in.
• If you like a stronger smoke note, briefly re-torch the garnish sprig right before serving.

Substitutions

Maple syrup

Honey syrup (1:1) at 22 ml gives a floral alternative; demerara syrup at 15 ml adds molasses notes.

Egg white

Use 22 ml aquafaba for a vegan foam, or leave it out for a brighter, thinner sour.

Rosemary

Thyme or a cinnamon stick can be smoked the same way. Cinnamon gives a sweeter, spicier smoke.

Variations

Rye and rosemary

Use rye whiskey and add a dash of orange bitters for a spicier, drier sour.

Troubleshooting

The drink tastes ashy

Too much smoke or a burnt sprig. Smoke for only 30 seconds and blow out flames so the sprig smolders.

The smoke aroma is hardly noticeable

Work faster so the glass stays covered until the drink goes in, or smoke it for the full minute.

The sour is too sweet

Dark maple varies in sweetness. Reduce it to 12 ml or add 5 ml more lemon.

Storage

Serve immediately. Opened pure maple syrup should be refrigerated and keeps for months. Keep pasteurized eggs refrigerated and use them by the date on the carton.

Safety notes

Contains 60 ml of bourbon, about 1.4 to 1.5 U.S. standard drinks depending on proof (one standard drink is about 14 g of pure alcohol). If you add egg white, use pasteurized eggs or egg whites, as the FDA advises for raw-egg drinks. Torch herbs only on a heatproof surface and keep flames away from spirit bottles. Serve only to adults of legal drinking age, and never drink and drive.