Pineapple + Rosemary Whiskey Sour

Pineapple + Rosemary Whiskey Sour

When the weather is as hot as it has been this week in Chicago (VERY hot!), there really isn’t anything better than mixing up a cold, refreshing cocktail to help beat the heat! This week, we decided to do just that with this fruity, herbal take on the classic whiskey sour. Building off of the bourbon’s rich sweetness and the bright tartness from the fresh-squeezed lemon juice, this recipe adds in layers of flavor to the standard whiskey sour, resulting in a complex drink that is both tropical (thanks to the addition of fresh pineapple juice!) and herbal (from the muddled rosemary!). This cocktail is so easy-drinking and flavorful – we guarantee you’ll have a hard time stopping after just one! So mix up one (or two!) of these delicious Pineapple + Rosemary Whiskey Sours, heat up the grill, and get outside to bask in this incredible summer sun while it lasts!



For Cocktail:

  • 2 oz bourbon
  • 4 sprigs fresh rosemary
  • 1/2 oz simple syrup (see recipe below)
  • 3/4 oz fresh lemon juice
  • 2 oz fresh pineapple juice

For Simple Syrup:

  • 1 cup sugar (we use cane sugar!)
  • 1 cup water


  1. To make simple syrup, combine sugar and water in a small saucepan over high heat, stirring periodically to dissolve the sugar. When the mixture begins to boil, reduce heat and simmer for 5 minutes, or until sugar is fully dissolved. Let the syrup cool completely, transfer to an airtight container, and refrigerate - if stored properly, the syrup should keep for up to a month!

  2. Place 3 sprigs of rosemary and simple syrup in a shaker and muddle. 
  3. Add the bourbon, lemon juice, and pineapple juice to the shaker and add ice. Tip: To make your life easier, try using a citrus press like this one!

  4. Shake and double strain into an old-fashioned glass over a large ice cube.

  5. Garnish with 1 sprig of fresh rosemary.

  6. Enjoy!