The whiskey sour sometimes doesn't rise to the occasion when you're mixing at home. Not all whiskeys are the same, and not all stand up to the lemon juice. Egg white cocktails are fun, but keeping this classic vegan is usually the starting point for me when making a whiskey sour riff at home. Here I just played with an assortment of fall aromas and tried to keep the flavor profile a sum of its parts - aka, how to balance very herbal-forward and brash Green Chartreuse with the uniqueness of bergamot and rosemary.
Rosemary syrup - the syrup is equal parts sugar and water, with 4 long strips of rosemary per 8 oz of sugar.
Recipe below the pic.
1.5 oz Rittenhouse Rye
0.75 oz fresh lemon juice
0.75 oz rosemary syrup
0.25 oz Green Chartreuse
Ten drops of 1821 Bitters Earl Grey Bitters