Rosemary maple scotch whisky sour

Shake and garnish your rosemary springs into a delicious rosemary maple scotch whisky sour!

1 oz

fresh lemon juice

3/4 oz

dark amber maple syrup

1 large

spring rosemary

2 small

spring rosemary

Crush the large sprig of rosemary in your hand and add it to the shaker.
Add the Monkey Shoulder Scotch Whisky, lemon juice, maple syrup and ice to above the level of the liquid and shake vigorously for 15 seconds.
Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs.