Honey Rosemary Whisky Sour
- 2 oz (60 ml) whisky
- 1 oz (30 ml) lemon juice
- 1/2 oz (15 ml) honey
- 1/2 cup (125 ml) ice cubes
- 1 small sprig fresh rosemary (optional)
1. In a cocktail shaker, combine the whisky with the lemon juice and honey. Shake vigorously until the honey has dissolved. Add the ice cubes and shake again. Pour the mixture with the ice cubes into a glass.
2. If desired, on a baking sheet, lightly char the rosemary with a culinary torch then place in the glass.