Pembroke

This Highball variation, created by Zack Berger, head bartender at New York City’s Analogue, adds a zing of fresh herbs to bourbon.

INGREDIENTS

  • 2 oz. Four Roses Yellow Label or other bourbon
  • 1 oz. lemon juice
  • 1 oz. rosemary maple syrup (recipe below)
  • Ginger beer
  • Garnish: rosemary sprigs

DIRECTIONS

Shake first three ingredients and pour over crushed ice in a Highball glass. Top with ginger beer and garnish with rosemary sprigs.

Rosemary Maple Syrup

Combine equal parts maple syrup and water in a saucepan. Bring to a simmer. Add 2 rosemary sprigs per quart of water and continue to cook for 3 minutes. Remove from heat, cool, remove rosemary sprigs, and store in a sealed container in the fridge for up to a week.

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