“This cocktail has a story that, you guessed it, starts with a campfire. A few years back, we were camping in the Adirondacks with a group of friends. The sun went down, a campfire was lit, and a Mason jar of whiskey began making the rounds. Many sips and stories later, we turned in, only to wake up feeling a little oppressed by the morning sun. So we did what any hardy outdoorsman would do: took a sip of the dog that had bitten us the night before. And wouldn’t you know, the whiskey tasted amazing. The smoke from the campfire had infused the spirit while the jar sat open, making it smoky, earthy and even better than we’d remembered. We knew right then that we had to recreate that flavor, which brings us to the Campfire Sour. It transports us back to that camping trip, even when we’re deep in the urban jungle of New York. We’ve come up with a method for infusing whiskey without the campfire, but we highly recommend taking a camping trip of your own for smoky-whiskey purposes.” — Eric Prum and Josh Williams
- 2 1/4 ounces rye whiskey
- 1 ounce fresh lemon juice
- 1/2 ounce dark maple syrup
- one 6-inch rosemary sprig, plus 1 sprig for garnish
- In a cocktail shaker, combine the rye, lemon juice and maple syrup.
- Light the sprig of rosemary on fire and add to the shaker still lit. Cap the shaker and let stand for 30 seconds so that the mixture can infuse with smoke.
- Fill the shaker with ice; cap and shake for 15 seconds. Strain into a rocks glass containing large ice cubes.
- Garnish with the remaining rosemary sprig and serve.
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