Simple cocktails are great because of their simplicity, but sometimes you need to complicate things a little.
Enjoy this sour submitted by Bardstown Bourbon Co. Regional Brand Ambassador Leslie Bryan!
Peppercorn & Rosemary Pineapple Sour
- Muddled black peppercorn & rosemary
- 3/4oz fresh lemon juice
- 1oz jalapeño pineapple syrup
- 2oz Rabbit Hole Heigold Kentucky Straight Bourbon Whiskey
Muddle rosemary and black peppercorn with jalapeño pineapple syrup. Combine other ingredients and shake with ice. Strain ice and serve in coupe glass. Garnish with fresh rosemary sprig.
Jalapeño Pineapple Syrup Recipe
- 200g cut fresh pineapple
- 1 whole jalapeño sliced
- 150g Demerara sugar
Combine ingredients in a container and stir to coat with sugar. Macerate until the sugar draws out the juices from the pineapple and jalapeño. (3 hours-overnight). Strain juice, store refrigerated for up to a month.