spiced maple rosemary bourbon fizz
Weekend greetings from Pennsylvania, where apparently there’s some old fart crochet conference or some shit going on.
A big charter bus was parked in the unloading chute thing at our hotel and outside stood about 8-10 old ladies blocking the entrance. Then there was another gatekeeping the breakfast area as if she worked there, and another yet that asked us where the lobby was (I was tempted to tell her it was one level down from the first floor). Interesting start to our time here.
We’re staying until Monday, and I already feel like I need a drink. Our flight was turbulent due to Nicole’s remnants in the south and I feel like I bruised my ass on the seats (thanks Frontier) but otherwise the commute went relatively smooth. Quite rainy and not as cold as I hoped yet, though it’s supposed to chill out by tomorrow. I hope so, because I brought a heavy ass jacket I’d like to wear at least once.
If you feel in need of a drink this weekend, feast your eyes on this Spiced Maple Rosemary Bourbon Fizz. Cozy bourbon flavored richly with autumnal cinnamon, ginger, and rosemary, and finished with a wave of bubbly champagne for festive flare. A swell sip if you find yourself surrounded by an army of old shits.
Spicy Spice
Say hello to the modern Spice Girl.
I love the syrup in this drink, since leftovers make an incredible sweetener for a vinaigrette. I’d shake it up with some olive oil and white balsamic and pour that shit all over my shredded Brussels sprout salad if I didn’t feel like making the warm cider dressing. Chef’s kiss. French kiss? That might be weird.
The syrup combines pure maple with ginger, rosemary, cinnamon, and star anise. Simmer it, then let the mixture sit for awhile to fuse the flavors. Then strain out the solids.
The rest of the drink is straightforward. Bourbon, lemon, orange bitters, shaken with the syrup and each glass crowned with fizzy champagne or prosecco. You can use one or the other, the result is just as tasty either way.
I might indulge in a good glass of red wine at dinner tonight (especially since if I spill any on myself because my shirt is burgundy) in lieu of this cocktail, since I don’t have the ingredients with me. But if you’re at home and craving some bourbon, keep this one in mind. A worthy part of your Thanksgiving menu, too!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More fall favorite sips:
“This Gourd is on Fire” Pumpkin Smash
spiced maple rosemary bourbon fizz
Ingredients
- 1/2 cup maple syrup
- 1 tbsp fresh ginger, sliced
- 3 sprigs fresh rosemary
- 2 cinnamon sticks
- 1 star anise pod
- 1 1/2 oz bourbon
- 2-3 tbsp spiced syrup
- 1 oz lemon juice
- dash orange bitters
- champagne or prosecco, to top
Instructions
- In a small saucepot, bring 1 cup of water, the maple syrup, ginger, rosemary, cinnamon sticks, and star anise to a boil. Heat for 5 minutes, then remove from the burner and steep 10 minutes. Strain into a jar or bowl and discard the solids.
- In a shaker, combine the bourbon, syrup, lemon juice, and bitters. Add ice and shake until cold. Pour into a cocktail glass and top with the champagne or prosecco. Garnish with rosemary sprigs, cinnamon stick, and star anise, as desired.
spiced maple rosemary bourbon fizz pitcher
Ingredients
- 1/2 cup maple syrup
- 1 tbsp fresh ginger, sliced
- 3 sprigs fresh rosemary
- 2 cinnamon sticks
- 1 star anise pod
- 1 1/2 cups bourbon
- 1 batch spiced syrup
- 1 cup lemon juice
- 3-4 dashes orange bitters
Instructions
- In a small saucepot, bring 1 cup of water, the maple syrup, ginger, rosemary, cinnamon sticks, and star anise pod to a boil for 5 minutes. Remove from the burner and steep 10 minutes. Strain into a punch bowl or pitcher and discard the solids.
- In the bowl or pitcher, stir together the bourbon, syrup, lemon juice, and bitters. Divide into glasses filled with ice and top with the champagne or prosecco. Garnish with rosemary sprigs, cinnamon sticks, and anise pods, as desired.
