Maple Rose: A Bourbon Cocktail - Imbibe Magazine Subscribe + Save

Maple Rose: A Bourbon Cocktail

Rosemary-infused maple syrup adds an herbal depth to this warming cocktail.

Rosemary-infused maple syrup adds an herbal depth to this bourbon cocktail from Death & Taxes in Reno, Nevada.


  • 1½ oz. bourbon
  • ½ oz. bianco vermouth
  • ½ oz. fresh lemon juice
  • ¾ oz. rosemary maple syrup
  • Tools:shaker, strainer, fine strainer
  • Glass:Nick & Nora
  • Garnish:rosemary sprig


Add all of the ingredients to a shaker with ice and shake vigorously. Double-strain into a chilled glass, then garnish.

Rosemary Maple Syrup: Measure out 15 grams of rosemary stripped from the stems into a fine strainer and submerge in boiling water for 40 seconds to blanche, then immediately submerge in ice water for 5 minutes. Blend the rosemary with 500 milliliters of maple syrup on high for 3 to 5 minutes, then strain through a chinois or fine strainer and bottle for use. Keeps refrigerated for up to 1 month.

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