Pembroke Highball at Analogue in New York City

This Highball variation, created by Zack Berger, head bartender at New York City’s Analogue, adds a zing of fresh herbs to bourbon.

INGREDIENTS

2 oz. Four Roses Yellow Label or other bourbon
1 oz. lemon juice
1 oz. rosemary maple syrup (recipe below)
Ginger beer
Garnish: rosemary sprigs

DIRECTIONS

Shake first three ingredients and pour over crushed ice in a Highball glass. Top with ginger beer and garnish with rosemary sprigs.

Rosemary Maple Syrup

Combine equal parts maple syrup and water in a saucepan. Bring to a simmer. Add 2 rosemary sprigs per quart of water and continue to cook for 3 minutes. Remove from heat, cool, remove rosemary sprigs, and store in a sealed container in the fridge for up to a week.