Black Currant Rosemary Cocktail (Printable)

Tart black currant meets warm bourbon with fragrant rosemary for an elegant, aromatic finish.

# What You Need:

→ Spirits

01 - 2 fl oz barrel-aged bourbon

→ Fruit & Syrups

02 - 1 fl oz black currant liqueur
03 - 0.75 fl oz fresh lemon juice
04 - 0.5 fl oz simple syrup

→ Aromatics & Garnish

05 - 1 small rosemary sprig
06 - Black currants or lemon twist for garnish
07 - Ice cubes

# How to Make It:

01 - Gently clap the rosemary sprig between your hands to release its essential oils and aromatics.
02 - Add the rosemary sprig, bourbon, black currant liqueur, lemon juice, and simple syrup to a cocktail shaker.
03 - Fill the shaker with ice cubes and shake vigorously for 15 seconds until well chilled.
04 - Double strain the cocktail into a chilled rocks glass filled with fresh ice cubes.
05 - Garnish with a fresh rosemary sprig and optionally add black currants or a lemon twist before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it, but honestly takes five minutes from start to finish.
  • The rosemary does something almost magical, turning a simple bourbon cocktail into something that feels worldly and intentional.
  • Black currant has this mysterious tartness that makes your palate wake up and pay attention in the best way.
02 -
  • Room-temperature bourbon tastes flat in a cocktail no matter how good it is, so don't skip the ice or the vigorous shaking—temperature control is everything.
  • The lemon juice acts as a crucial balance; too little and the drink tastes cloying, too much and the bourbon gets bullied out of the picture, so measure carefully and taste as you learn your preferences.
03 -
  • Fresh lemon juice oxidizes quickly, so squeeze it just before you build the drink—bottled juice was convenient once, but it steals something essential from this cocktail.
  • The rosemary sprig is fragile, so handle it gently and don't over-bruise it or you'll end up with pine needles floating everywhere instead of a subtle herbal note.
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