Black Currant Rosemary Cocktail

The first time I encountered this cocktail was at a dimly lit jazz bar where the bartender told me rosemary was actually an herb, not just a pretty garnish to ignore. She clapped that sprig like she meant business, and suddenly the whole bar smelled like a forest after rain. I've been clapping my rosemary with purpose ever since.

I made these for a dinner party last winter when my friend Sarah announced she was pregnant and couldn't drink wine with the rest of us. Everyone else got this beautiful purple cocktail instead, and honestly the wine drinkers were eyeing our glasses with envy. The rosemary makes the whole kitchen smell incredible while you're mixing them up.

Ingredients

• Barrel-aged bourbon: The barrel aging matters here because it adds those vanilla and caramel notes that play so nicely with the tart currant
• Black currant liqueur: Crème de cassis is traditional but any black currant liqueur will work, it's what gives that deep purple color and mouth puckering tartness
• Fresh lemon juice: Please don't use bottled stuff, you need that bright acid to cut through the sweetness
• Simple syrup: Balances everything out, you can make your own by dissolving equal parts sugar and water
• Rosemary sprig: This isn't optional, clapping it releases the oils and makes the whole drink smell like magic

Instructions

Wake up the rosemary:

Take that sprig between your palms and give it a firm clap like you're celebrating something small but wonderful, this releases all those fragrant oils

Combine everything:

Pour in your bourbon, black currant liqueur, lemon juice, and simple syrup into the shaker along with that awakened rosemary

Shake it like you mean it:

Fill your shaker with ice and shake vigorously for about 15 seconds until the outside frosts up, you want it properly cold

Double strain for perfection:

Pour through a strainer into a chilled rocks glass filled with fresh ice, the double strain keeps the rosemary bits out

Garnish with intention:

Top with a fresh rosemary sprig and maybe some black currants or a lemon twist if you're feeling fancy

Save to Pinterest

This drink became my go to for rainy Tuesdays when I need something that feels special but doesn't require an occasion. There's something about the combination of tart currant and woodsy rosemary that makes even a regular weeknight feel a little more intentional.

The Rosemary Trick

I learned that clapping herbs between your hands is actually called "spanking" in bartending circles, which always makes me giggle a little. The heat and friction from your hands bruises the herb just enough to release those essential oils that would otherwise stay trapped inside the leaves. It's the difference between a drink that smells faintly herbal and one that actually tastes like the forest.

Making It Yours

Sometimes I'll swap the bourbon for rye whiskey when I want more spice, or use gin instead for something lighter and more botanical. The rosemary and black currant play well with so many base spirits that you can really experiment. I've even made a version with aquavit that was absolutely stunning.

Serving Suggestions

This cocktail pairs unexpectedly well with aged cheeses, especially something sharp like aged cheddar or a funky gouda. The sweetness and herb notes cut through the richness beautifully. I also love it with smoked nuts or charcuterie.

• Chill your glass in the freezer for at least 10 minutes before pouring
• Use large clear ice cubes if you have them, they melt slower and look gorgeous
• Always use fresh rosemary, dried won't give you that aromatic pop you need

Save to Pinterest

There's something deeply satisfying about a cocktail that looks this impressive but comes together in five minutes flat. Pour yourself one and pretend you're at that jazz bar with me.

Recipe FAQ

→ What does clapping the rosemary do?

Clapping the rosemary sprig between your hands releases the essential oils from the needles, allowing the aromatic herbal notes to infuse more deeply into the bourbon and complement the tart black currant flavors.

→ Can I make this without black currant liqueur?

Yes, you can substitute with homemade black currant syrup, though the liqueur provides both sweetness and alcohol content. Alternatively, try pomegranate or cranberry liqueur for similar tart berry depth.

→ What type of bourbon works best?

Barrel-aged bourbon with noticeable vanilla and caramel notes complements the tart currant beautifully. Choose a bourbon aged 4-6 years for smoothness that won't overpower the delicate rosemary and citrus elements.

→ Why double strain this drink?

Double straining removes small ice chips and rosemary needle fragments, ensuring a smooth, clean-textured drink while still delivering the aromatic rosemary essence infused during shaking.

→ Can I batch this for a party?

Absolutely. Multiply ingredients by your serving count, mix everything in a pitcher without ice, and refrigerate. When serving, shake individual portions with ice and garnish fresh to maintain optimal texture and aroma.

→ What food pairs well with this cocktail?

The tart, herbal profile creates excellent contrast with aged cheeses, charcuterie, smoked meats, or rich appetizers. The rosemary also complements herb-roasted dishes and Mediterranean-inspired small plates.