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A classic cocktail toasts the season with a twist

People indulge just a little bit more when the holidays arrive. That may translate into enjoying an extra meal at a favorite neighborhood restaurant, buying one or two additional gifts to stash under the tree or hosting a gathering with close friends that stretches into the wee hours of the morning.
Rosemary Cranberry Whiskey Sour

Some choose to indulge by sipping a cocktail while watching the snowflakes fall. A whiskey sour is a classic that can be given a makeover with some ingredients that are tailor-made for the holiday season. In this recipe for “Rosemary Cranberry Whiskey Sour,” fragrant and flavourful fruit and herbs blend well with the tartness of the drink.

Rosemary Cranberry Whiskey Sour

Makes 4

Rosemary Simple Syrup:
1⁄4 cup sugar
1⁄4 cup water
2 tablespoons fresh rosemary

6 ounces whiskey3 ounces sour mix
16 ounces cranberry juice
Cranberries, for garnish
Rosemary sprigs, for garnish

1. In a small pot over medium heat, whisk together the sugar, water, and rosemary. Simmer for 2 to 3 minutes, creating a syrup. Remove from the heat, strain to remove the rosemary, and refrigerate.

2. Fill a shaker with ice, and pour in the whiskey, sour mix, simple syrup, and cranberry juice. Shake, and pour into ice-filled glasses. Garnish with cranberries and rosemary before serving.

Tip: This recipe is great without the whiskey, as a classy, adult “zero proof” drink. You can make a big batch as a lovely punch — leave some cranberries and rosemary on the side for garnish.

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