Pin There's something about the first sip of a properly made cocktail that stops time for a moment. I discovered this particular combination on a quiet evening when a friend brought over a bottle of crème de cassis, and I was rifling through my bourbon collection wondering what could possibly bridge that tart, almost mysterious black currant flavor with something warm and grounding. The rosemary was almost an accident—I'd been using it in the kitchen that day and happened to brush past a sprig, and its piney aroma seemed to whisper that it belonged in the glass.
I remember making this for my partner on a cold November evening when we'd both had a long week. They took one taste and asked me what I'd done differently, as if I'd unlocked some secret ingredient. The truth was simpler—I'd paid attention to the rosemary, actually clapping it in my hands like the sprig had something important to tell me. That tiny gesture, that moment of intentionality, seemed to matter more than I expected.
Ingredients
- Barrel-aged bourbon (2 oz): The backbone here—look for something with character and warmth, not necessarily the oldest bottle you own, because the black currant will do the talking and you want bourbon that listens rather than dominates.
- Black currant liqueur (1 oz): This is where the magic happens; crème de cassis is traditional, but any quality black currant liqueur will work, and it brings a sophisticated tartness that transforms the whole drink.
- Freshly squeezed lemon juice (0.75 oz): Fresh is non-negotiable here because it adds brightness and cuts through the richness in a way bottled juice simply cannot.
- Simple syrup (0.5 oz): A touch of sweetness to balance the tartness, though you can adjust this down if you prefer something bracing.
- Rosemary sprig (1 small, plus garnish): The rosemary isn't just decoration—it's an herb that brings herbal, almost piney notes that elevate this from a standard sour to something with layers and intrigue.
- Ice cubes: Use the largest cubes you can find or make at home; they melt slower and won't dilute your drink before you finish it.
Instructions
- Wake up the rosemary:
- Hold the sprig between both hands and clap it gently several times—you'll feel the leaves release their oils and smell that bright, woody aroma immediately. This step changes everything because you're not just adding a garnish, you're infusing the entire drink with fragrance from the first sip.
- Combine your ingredients:
- Add the rosemary, bourbon, black currant liqueur, lemon juice, and simple syrup to your cocktail shaker in that order. I like to add the alcohol first so the rosemary oils can start mingling with the spirits while you finish measuring.
- Shake with purpose:
- Fill the shaker with ice and shake vigorously for 15 seconds—you'll hear the sound change from a loud rattle to something colder and more compact, which means the ice is doing its job and the drink is getting properly chilled and diluted. Don't hold back; this isn't the time for timid shaking.
- Strain like you mean it:
- Pour through a strainer into your rocks glass that's already filled with fresh ice, using a double-strain technique if you have a fine mesh strainer to catch any small rosemary fragments or ice shards. This step keeps your drink crystal clear and prevents that watered-down feeling from small pieces melting.
- Finish with grace:
- Garnish with a fresh rosemary sprig laid across the top of the ice and, if you're feeling fancy, add a few black currants or a lemon twist nestled against the glass. The garnish isn't just pretty—it's the last aromatic note your guest will experience before they drink.
Pin This cocktail became something of a signature moment in my home when I realized it was the drink I reached for when I wanted to slow down and actually taste what I was drinking. It stopped being just a recipe and started being a small ritual—that clap of rosemary, the vigorous shake, the careful strain—all of it conspiring to say something like, "today mattered enough for this."
The Rosemary Question
People always ask if they can skip the rosemary or swap it for something else, and my honest answer is that you can, but you're removing the thing that makes this drink distinctive. Rosemary brings an herbal complexity that plays beautifully against the tart, almost jammy quality of black currant—it's the bridge between fruit and spirit that keeps this from being just another whiskey sour. If you truly don't like rosemary, thyme is a reasonable alternative, though it's more delicate and you'll need to use a slightly larger sprig to get the same impact.
Black Currant Beyond Cassis
While crème de cassis is the classic choice, I've experimented with other black currant products and discovered that a homemade black currant syrup works beautifully if you can't find liqueur or want to control the sweetness yourself. The key is finding something that captures that tart, slightly woody flavor profile without adding too much sweetness, because the bourbon and rosemary are already bringing warmth and complexity. If you're using a syrup instead of liqueur, you might want to add a small splash of vodka or another neutral spirit to keep the drink from becoming too thick or too sweet.
When to Serve This Drink
This cocktail feels right on cool evenings or in situations where you want something with more sophistication than a standard drink but not so heavy that it demands a meal beforehand. I've served it before dinner, after dinner, or alongside aged cheeses and smoked meats where the tartness cuts through richness in a way that feels almost intended. The drink is also excellent for anyone who claims they don't like sweet cocktails—the black currant brings tartness rather than sugar, and the rosemary adds savory notes that keep it interesting.
- If you want a lighter version, top the finished cocktail with a splash of sparkling water or tonic water to brighten it further without losing the core flavors.
- Make sure your rocks glass is actually chilled before pouring, even just by filling it with ice while you make the drink, because temperature matters when you're celebrating the delicate balance of these flavors.
- Taste as you go when making your first batch—black currant liqueurs vary in sweetness and intensity, so you might need to adjust the simple syrup slightly based on your specific bottle.
Pin This is the kind of drink that makes you feel capable in the kitchen, even if your cocktail experience is limited. Pour one, pause for a moment to smell the rosemary, and let yourself enjoy something that tastes far more complicated than it actually is.
Recipe Q&A
- → What does black currant liqueur taste like?
Black currant liqueur offers deep tart, slightly sweet flavors with dark berry notes. Crème de cassis is the most common variety and adds rich, fruity complexity to cocktails.
- → Can I make this without a cocktail shaker?
Yes. Combine ingredients in a sturdy jar or glass with a lid. Shake vigorously with ice for 15 seconds, then strain through a fine mesh sieve into your glass.
- → What type of bourbon works best?
Barrel-aged bourbons with caramel and vanilla notes complement the tart currant beautifully. Look for aged varieties 4-6 years or older for smoother, more complex flavor.
- → How do I release rosemary oils effectively?
Gently clap the rosemary sprig between your palms 2-3 times. This bruises the needles slightly, releasing aromatic oils without shredding the herb.
- → Can I prepare this in advance for a crowd?
Mix the bourbon, currant liqueur, lemon juice, and simple syrup ahead. Store refrigerated up to 24 hours. Add fresh rosemary and ice when ready to serve.