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Campfire sour


  • 45 milliliters whisky
  • 30 milliliters freshly squeezed lemon juice
  • 30 milliliters freshly squeezed lime juice
  • 35 milliliters simple syrup (recipe follows)
  • 2 small sprigs of rosemary

For the simple syrup:

  • 1 cup white sugar
  • 1 cup water


  1. Fill a cocktail shaker halfway with ice and add the whiskey, lemon juice, lime juice, and simple syrup. 
  2. Take one sprig of rosemary and, using a barbecue lighter or match, carefully and lightly burn the leaves and stem until they start to smoke a bit.  Pop that into the shaker and cover quickly with the lid.  Shake well for 15 – 20 seconds or until well chilled, strain, and serve in a rocks glass and garnish with the remaining rosemary.
  3. Feel free to multiply this recipe and a few for you and your guests.

For the simple syrup:

Combine the sugar and water in a small saucepan and cook over medium heat until all of the sugar has dissolved.  Chill thoroughly before using.

Follow Mary Berg:

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