Save to Pinterest There's something about the first sip of a well-made cocktail that stops you mid-conversation. I discovered black currant liqueur on a quiet evening when a bartender friend mentioned it tastes like summer berries mixed with something ancient and complex. That same night, I started experimenting with bourbon and rosemary, chasing a flavor that felt both sophisticated and somehow comforting. The result was this drink, which has become my go-to when I want to impress without fussing.
I made this for my neighbor last winter when she stopped by with fresh rosemary from her garden. She took one sip and asked for the recipe immediately, then admitted she'd never thought of using herbs in cocktails before. Watching her taste the herbal notes slowly bloom made me realize how much personality can fit into five minutes of work.
Ingredients
- Barrel-aged bourbon (2 oz): The foundation here matters—look for something with depth, not just heat, because it needs to stand up to the black currant's tartness.
- Black currant liqueur (1 oz): Crème de cassis is the classic choice, but any quality black currant liqueur will bring that deep, slightly tart sweetness that makes this drink sing.
- Freshly squeezed lemon juice (0.75 oz): Fresh is non-negotiable; bottled juice tastes flat and metallic against these other flavors.
- Simple syrup (0.5 oz): This balances the tartness and helps everything integrate—homemade takes two minutes if you have it on hand.
- Fresh rosemary sprig (1 small, plus garnish): The clapping action matters because it bruises the leaves and releases the oils that make this drink aromatic rather than herbal in an overwhelming way.
- Black currants or lemon twist (optional garnish): A few berries add visual drama; a twist adds brightness and a little textural interest as you drink.
- Ice cubes: Use fresh ice or it will dilute everything with old freezer flavors.
Instructions
- Wake up the rosemary:
- Gently clap the sprig between your hands a few times until you smell that piney, herbaceous release. This is the moment the drink shifts from being just a bourbon cocktail into something more intentional.
- Combine everything cold:
- Add the warmed rosemary, bourbon, black currant liqueur, lemon juice, and simple syrup to your shaker. If you don't have a cocktail shaker, a mason jar with a tight lid works fine.
- Shake with intention:
- Fill the shaker with ice and shake vigorously for about 15 seconds—you want to hear the ice hitting the sides, which means you're chilling and diluting properly. Stop when your hands get cold enough that you almost want to drop it.
- Strain into waiting ice:
- Double strain (using both the shaker's strainer and a fine mesh strainer) into a rocks glass filled with fresh ice. This catches any small rosemary bits and ensures clarity.
- Finish with intention:
- Top with a fresh rosemary sprig and, if you have them, a few black currants or a twisted lemon peel. This isn't just for looks—it gives you something to smell with every sip.
Save to Pinterest A friend once told me that the best cocktails are the ones you don't think about halfway through—they just make sense. This one does that. By the time you finish, you've had tartness, warmth, herbal whispers, and citrus brightness, and it all felt inevitable.
When You Want It Lighter
Some nights call for something less spirit-forward, and this drink handles that with grace. A splash of sparkling water or tonic (tonic especially works because the botanicals echo the rosemary) softens the bourbon and lets the black currant shine even more clearly. I tend to do this in the glass rather than in the shaker—add the base first, then top with your sparkling choice.
Black Currant Liqueur Substitutions
If you can't find black currant liqueur, making a quick syrup at home takes about ten minutes and tastes fresher. Simmer equal parts black currants and sugar with a splash of water until the berries break down, then strain and cool. You'll add a touch more lemon juice to compensate for the syrup's sweetness, but the drink remains balanced and even more personal.
Food Pairing & Serving Ideas
This cocktail has an unexpected friendliness with savory foods because the tartness cuts through richness. I've served it alongside aged cheddar and prosciutto, smoked fish and rye crackers, even rich pâtés where the acidity acts like a palate cleanser. The rosemary bridges both directions—herbal enough to feel at home with food, but not so aggressively botanical that it fights for attention.
- Pair with aged cheeses or cured meats to let the tart black currant shine as a counterpoint to richness.
- Serve in the early evening when the light is soft and the day is cooling down.
- Make a double batch in a pitcher for dinner parties, but add ice just before serving so it stays properly chilled.
Save to Pinterest This drink works because it doesn't try to be complicated, just intentional. Make it when you want to slow down a moment and taste something worth tasting.
Recipe Questions
- → What does black currant liqueur taste like?
Black currant liqueur, such as crème de cassis, delivers deep tart sweetness with dark berry flavors. It adds rich, fruity complexity that balances beautifully against bourbon's vanilla and oak notes.
- → Why clap the rosemary sprig?
Clapping releases the herb's aromatic oils, intensifying the fragrance and flavor. This simple technique maximizes rosemary's contribution without crushing the leaves, creating a more aromatic drinking experience.
- → Can I make this without black currant liqueur?
Yes, substitute with homemade black currant syrup or experiment with other dark fruit liqueurs like blackberry or cherry. The flavor profile will shift slightly but maintain similar tart, fruity depth.
- → What type of bourbon works best?
Barrel-aged bourbon with noticeable vanilla and caramel notes complements black currant's tartness. Aged bourbons (4-8 years) provide the warmth and complexity needed to stand up to the bold fruit flavors.
- → Why double strain this cocktail?
Double straining removes small ice chips and rosemary fragments, ensuring a smooth, professional-textured drink. This technique also clarifies the appearance while preserving all the infused flavors.
- → Can I batch this for a crowd?
Absolutely. Multiply ingredients by your guest count and mix in a pitcher. Shake individual portions with ice for serving, or serve over plenty of ice in glasses. Add fresh rosemary garnish just before serving.