Holiday Maple, Rosemary & Ginger Whiskey Sour

If you're having trouble getting in the Christmas spirit (pun intended!), give this boozy, seasonal whiskey sour recipe a try! The holiday flavours of maple, ginger and rosemary really shine through in thanks to the delicious simple syrup in this recipe! 

Maple Ginger Rosemary Whisky Sour

Give it a try and let us know what you think! This recipe makes 2 cocktails.


For the Rosemary, Ginger & Maple Simple Syrup 

Note: If you're not a fan of ginger, simply omit from this recipe to make a maple and rosemary simple syrup instead.

Simple Syrup Ingredients

For the Cocktail

Maple, Ginger, Rosemary Whisky Sour Ingredients


Make Your Simple Syrup

In a pot over medium-high heat, place all ingredients except for the ginger into the pot and bring to a boil. While waiting for the pot to boil, peel your ginger and slice into thin pieces. Once the pot has boiled, reduce the heat to medium-low and let simmer for 3 minutes. Add the ginger and allow to simmer for an additional 2 minutes.

If you want a more mellow ginger flavour, add the ginger during the last minute of cooking your simple syrup (syrup should simmer for 5 minutes in total). If you want a more potent ginger flavour, add closer to the beginning of your 5 minute simmer.

Simple Syrup in Pot

Remove from the heat and let cool. Strain into a clean container (like a mason jar). This will keep refrigerated for about a week.

Make Your Cocktail

Add your bourbon our whiskey, lemon juice, simple syrup, egg whites and ice into a cocktail shaker and shake vigorously for 30 seconds to a minute (the more you shake, the most beautifully frothy your egg whites will be!).

Strain the mixture into your cocktail glasses of choice. Garnish with your garnish of choice. We used a fresh rosemary sprig, lemon peel and candied ginger.

Maple Ginger Rosemary Whisky Sour

Did you try this recipe?

Share a photo of your Christmas cocktail and tag us on Instagram at @themarketat100kmfoods.