It’s been the unwritten rule since I turned 21: light spirits for summer, dark spirits for winter (with an unwelcome aftereffect). Keyword being “unwritten” since every once in a while a Mint Julep or a classic Old Fashioned will be just-what-the-doctor-ordered for a sunny day. And as I write this from the city of angels where it’s been pretty much spring since the official end of summer last year, why not add a bourbon cocktail to my warmer-days list thanks to the sunny and blue sky inspiration? (Sending love to my New York counterparts — I’ll be joining you in that brittle cold shortly. *Face to palm.*) Enter the Rosemary Bourbon Fizz Cocktail: a little concoction I doctored up from a Bourbon Fizz recipe I found online. You’ll like it… it’s sweet. Actually, eff that, I hate sweet drinks; but the ginger, lemon, and egg all combined hint at a semi-candied taste that’ll keep your shaker pouring. Cue ingredients.
From the grocery store, or my new addiction Instacart, you’ll need the below (note this makes 2 cocktails; double the recipe for turnt status):
– 1 tablespoon simple syrup (boil 1 part water and 1 part sugar, then let it cool)
– Rosemary and thyme sprigs (plus a few extra for garnish)
– Fresh organic ginger root, skinned and cut into chunks
– 1/2 whole organic meyer lemon
– 2 shots of Bourbon whiskey (Bulleit is a favorite)
– 1 egg white (cage free)
– Ginger beer (Evertree is bravissimo)
… and to prepare, you’ll need a shaker, muddler, jigger and a bottle opener (but if you’re fine with opening a bottle on a countertop without shattering the glass, be my guest! I’m A-OK without that skill). I’ll take a moment to say that I’m excited to have partnered with Michael Aram to showcase their beautiful barware, all pictured here and necessary for making this cocktail look good (even if it’s just for your turnt self).
Throw the simple syrup, small sprigs of rosemary and oregano, and ginger at the bottom of a shaker and muddle. Add ice, 2 shots of Bourbon, the full squeeze of lemon and egg white. Do not, and I repeat, do not get any bit of yolk or you’ll end up with a curdled mess. This literally ruins the drink (I learned the hard way). Now… shake! Prepare 2 highball glasses with ice (I love these trays) and sprigs of rosemary or oregano for garnish, or both!), and pour about 3/4 of the way. Just when you’re about ready to serve, top with ginger beer and enjoy immediately. Like, hurry up — the “fizz” goes away pretty quickly, but it looks (and tastes) damn good.