Winter Cocktail: Charred Lemon + Rosemary Sour

Photos by Jayme Henderson

Chances are, if you venture outside right now, you’re met with a blast of cold and crispy air and a scene of wintry, white snow. While an ice-cold cocktail might not exactly be what you are craving this time of the year, there is something about a citrus-forward cocktail that pairs perfectly with the colder months and reminds us that the warmer season is just around the corner.

Thankfully, there is an abundance of lemons, limes and oranges available throughout the winter season, so I make it a priority to capture their freshness, adding them to drinks and food preparations alike.

For this wintry riff on a classic whiskey sour, I charred the lemons before juicing them, adding warmth and complexity to the vibrant citrus tones. Simply slice lemons in half and give them a quick char on the grill and then juice the fruit. Instead of tossing the rinds, which already contain so much flavor, toss a couple into the rosemary-honey syrup, which further brightens the drink.

CHARRED LEMON + ROSEMARY SOUR

2 ounces rye whisky (I used Woody Creek Distillers)

1 ounce charred lemon juice

¾ ounce rosemary-honey syrup (see notes)

Crushed ice

Rosemary sprig and charred lemon wheel, for garnish

1. Fill a cocktail glass with crushed ice and set aside.

2. In a mixing tin, combine the rye whiskey, charred lemon juice and rosemary-honey syrup.

3. Add ice, shake well and strain into the prepped cocktail glass.

4. Garnish with a sprig of rosemary and a charred lemon wheel.

ROSEMARY-HONEY SYRUP

Combine one cup honey with one cup water in a small saucepan. Toss in one of your leftover charred lemon rinds, a sprig of rosemary and a few black peppercorns. Over medium-low heat, bring the mixture to a simmer, stirring to incorporate. Let it slowly and gently bubble for two minutes and then remove from heat, letting it cool to room temperature. Strain and store in the refrigerator for up to two weeks, keeping it handy for hot toddies or warm pancakes.

Originally published in the Winter 2024-25 issue of Spoke+Blossom.