Charred Citrus Whiskey Sour with Rosemary Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smoky twist on the classic whiskey sour featuring charred citrus juice and fragrant rosemary-infused simple syrup. This recipe, ready in about 20 minutes, brings together bourbon whiskey, charred lemon halves, charred orange halves for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 210 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 1 Cocktails cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan over high heat and char 1 lemon halved and 0.5 orange halved cut-side down for 3-4 minutes until deeply browned and smoky. Let cool, then squeeze to yield about 1 oz lemon juice and 0.5 oz orange juice.
  2. Step 2: In a small saucepan over medium heat, combine 0.5 cup granulated sugar, 0.5 cup water, and 1 fresh rosemary sprig. Stir until sugar dissolves, then simmer for 5 minutes to infuse. Remove rosemary and cool syrup.
  3. Step 3: In a cocktail shaker without ice, add 2 oz bourbon whiskey, the charred citrus juices, 0.5 oz cooled rosemary syrup, and 1 large egg white. Dry shake vigorously for 20 seconds to emulsify.
  4. Step 4: Add 1 cup ice cubes to the shaker and shake again for 15 seconds until chilled and frothy.
  5. Step 5: Strain into a rocks glass over fresh ice and garnish with a small rosemary sprig.

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