Save There's something about the first sip of a perfectly balanced cocktail that stops you mid-conversation. I discovered this black currant and rosemary combination on a crisp autumn evening when a bartender friend was experimenting behind the bar, and the moment the rosemary-infused bourbon touched my lips, I understood why she kept tweaking it. The tartness of the currant played against the warmth of the bourbon like two instruments finally finding harmony. What started as a casual taste became the drink I've made countless times since, each time feeling like I'm recreating that original moment of discovery.
I made this for my sister's dinner party last winter when she'd asked me to bring something special but manageable. Watching people's faces as they took that first sip—the slight surprise at the tartness, then the slow nod of recognition—reminded me why I love cocktails that aren't just pretty but actually taste like something. One guest asked for the recipe before dessert even arrived, which felt like the highest compliment possible.
Ingredients
- Barrel-aged bourbon, 2 oz: The backbone of this drink, and the aging matters more than you'd think because it brings this subtle vanilla and oak character that makes everything else taste richer.
- Black currant liqueur, 1 oz: Crème de cassis is the classic choice, but if you can't find it, don't settle for the wrong thing—either hunt it down or make a quick syrup by simmering black currants with sugar and water.
- Fresh lemon juice, 0.75 oz: Bottled lemon juice will break the spell immediately, so squeeze it fresh even if your hands get tired.
- Simple syrup, 0.5 oz: A one-to-one ratio of sugar and water, cooled and waiting in a bottle in your fridge, is honestly one of the best kitchen shortcuts ever.
- Fresh rosemary sprig: This isn't just garnish—it's the secret that makes people ask what's different about this drink, so choose a sprig with good color and snap.
- Ice cubes: Clear ice if you're feeling fancy, but regular ice works just fine as long as there's plenty of it.
- Black currants or lemon twist for garnish: A small luxury that makes the moment feel intentional, though not absolutely necessary.
Instructions
- Release the rosemary's hidden oils:
- Hold the sprig between your palms and clap gently a few times—you'll smell the transformation immediately, a woody, almost piney shift in the air. This small moment of preparation tells your hands that something thoughtful is happening.
- Combine everything in the shaker:
- Pour the bourbon, liqueur, lemon juice, and simple syrup over that already-bruised rosemary sprig in your cocktail shaker. The rosemary will steep slightly while you work, infusing the other ingredients with its character.
- Ice the shaker and shake hard:
- Fill with ice cubes until it feels solid, then shake vigorously for about 15 seconds—your shaker should feel cold and alive in your hands. You're not just chilling the drink; you're marrying all these flavors together through motion.
- Double strain into a waiting glass:
- Pour through a fine strainer into a rocks glass filled with fresh ice, and the double-strain catches any small rosemary bits that might have broken apart. The liquid should pour clean and clear, almost jewel-like in its depth.
- Finish with intention:
- Tuck a fresh rosemary sprig into the glass and add black currants or a lemon twist if you have them—this final garnish transforms the drink from something you made into something you're presenting to yourself or someone you care about.
Save 
Save What struck me most was when my father tasted this drink and said it reminded him of foraging walks in Scotland, something he'd done decades ago but never mentioned to me before. A cocktail became a doorway to a memory, a conversation starter that led somewhere real and unexpected. That's when I realized this drink does something beyond refreshment.
The Rosemary Question
You might wonder if rosemary really belongs in a cocktail, and I get that skepticism—it's herbaceous and strong and could easily go wrong. But when it's treated with respect, clapped just enough to bruise it rather than shred it, rosemary becomes this bridge between the fruit and the spirit, something that makes you think of both a forest and a sophisticated bar at the same time. I've tried this drink without rosemary out of curiosity once, and it was fine but forgettable, which is exactly why I'll never make it that way again.
The Black Currant Mystery
Black currant isn't a flavor most of us grow up with in America, so there's something almost adventurous about seeking it out. The tartness is what makes it special—it's not the sweet-fruity of other liqueurs, but rather something more complex and wine-like, something that demands your attention. Once you have a bottle of crème de cassis in your home, you'll find yourself inventing reasons to use it beyond this cocktail, adding it to sparkling wine or mixing it into desserts.
Making This Drink Your Own
The beauty of this cocktail is that it's structured enough to feel sophisticated but flexible enough to bend toward your taste without breaking. Some nights I add a tiny splash of sparkling water for lightness, other times I skip it entirely and let the drink sit rich and complete. The ratios here are my preference, but your palate is your own guide, and part of the pleasure is learning what balance feels right to you.
- If black currant liqueur proves elusive, simmer fresh or frozen black currants with equal parts sugar and water, strain, and cool—it won't taste identical but it'll taste true.
- Barrel-aged bourbon matters here because it brings depth that standard bourbon can't quite match, so splurge a little on a good bottle that you'd actually drink on its own.
- Chill your glass before pouring if you have time; it's a small gesture that keeps the drink colder longer and shows respect for the ingredients.
Save 
Save Make this drink when you want to remember why cocktails matter beyond alcohol—when you want something that tastes like intention and care. You're not just making a beverage; you're creating a moment.
Recipe Help & Answers
- → What does black currant liqueur taste like?
Black currant liqueur, such as crème de cassis, offers a deep tartness with sweet, fruity undertones. It adds rich dark berry flavor and a beautiful deep purple color to cocktails.
- → Can I make this without rosemary?
While rosemary provides distinctive aromatic notes, you can substitute with thyme for a different herbal profile or omit entirely. The drink will still be delicious, though less fragrant.
- → What's the purpose of clapping the rosemary?
Clapping the rosemary sprig between your hands bruises the needles slightly, releasing their aromatic essential oils into the cocktail. This simple technique maximizes the herbal fragrance and flavor.
- → Is there a non-alcoholic version?
Replace bourbon with non-alcoholic whiskey alternative or black currant syrup. Use sparkling water as the base and adjust sweetener. The rosemary garnish still provides aromatic appeal.
- → Can I batch this for a party?
Multiply ingredients by your serving count and mix in a pitcher. Add rosemary sprigs to infuse, but remove after 30 minutes to prevent bitterness. Serve over ice and garnish individually.
- → What foods pair well with this cocktail?
The tart, herbal notes complement aged cheeses, smoked meats, charcuterie boards, and dark chocolate desserts. It also pairs beautifully with roasted duck or lamb dishes.