Vanilla Cinnamon Maple Whiskey Sour

So easy...no fancy ingredients, and you don't have to cook a thing. Simply mix, shake, pour, and enjoy!

2 servings

4 ounces (1/4 cup) bourbon

2 ounce (2 tablespoons) lemon juice

2 tablespoon maple syrup

2 dash vanilla extract (I do 1/4 teaspoon-ish)

2 pinch cinnamon (I do 1/8 teaspoon-ish)

cinnamon stick and rosemary, for serving

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1. In a cocktail shaker, combine the bourbon, lemon juice, maple, vanilla, and cinnamon. Add ice and shake. Strain into a glass.
2. Garnish with vanilla rosemary (recipe in notes) and cinnamon. If desired light the cinnamon on fire for a smoky effect.

1. Line a baking sheet with parchment paper. Combine 1 cup granulated sugar with 1/2 teaspoon vanilla bean seeds.
2. Gently run rosemary sprigs under a little water to dampen and place on the prepared baking sheet. Sprinkle the rosemary with vanilla sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.