Whiskey in the Miso (AKA Rosemary Miso Whiskey Sour)

A savory‑sweet twist on an Old Fashioned, blending bourbon/rye whiskey with white miso, dark maple, fresh rosemary, and a splash of Spindrift lemonade or grapefruit soda. Rich umami meets herbaceous brightness—bold, delicious, and perfect for whiskey lovers who like modern riffs on classics.

Here's the Miso I used: Amazon Link

Here's the cocktail kit I used: Amazon Link

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Recipe

Servings: 1

Calories per serving: ~165 kcal

Total time: 5 minutes

Whiskey in the Miso (AKA Rosemary Miso Whiskey Sour)

Ingredients

• 2 oz bourbon or rye whiskey

• ½ oz dark maple syrup

• ¼ tsp white miso paste

• 1 small fresh rosemary sprig

• 1–2 oz Spindrift (lemon or grapefruit)

• Ice

• Optional garnish: fresh rosemary sprig or thin apple slice

Instructions

1. Muddle: In a shaker, gently muddle rosemary with maple syrup and miso until aromatic and emulsified.

2. Shake: Add whiskey and ice; shake hard for ~15 seconds.

3. Strain: Pour into a rocks glass over a large ice cube (or fresh ice).

4. Top: Add 1–2 oz Spindrift soda to taste.

5. Garnish: Add a rosemary sprig or apple/pair slice for elegance.

Nutritional Value (per serving)

• Calories: ~165 kcal

• Sugar: ~12 g (natural maple + Spindrift)

• Sodium & umami: from white miso

• ABV approx.: 25–30% (spirit-forward like an Old Fashioned)

Storage

• Unopened miso: Store in original container in fridge.

• Extra miso portion: Freeze in ice-cube tray, transfer cubes to freezer bag—lasts up to a year.

• Maple syrup/mixed cocktail: Best enjoyed fresh; miso-maple mixture can be refrigerated up to 1 week.

Muddle

Rosemary, Miso and maple

Add ice and shake

Strain and top with soda

Garnish and serve

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Prompt

Here's how I prompted the "Whiskey in the Miso (AKA Rosemary Miso Whiskey Sour)" recipe:

I was feeling creative, and wanted to try something else. So I asked ChatGPT for help:

I feel like making a unique never tried before alcoholic cocktail with rosemary from my garden. Got ideas?

As usual, it provided some help:

Absolutely—let’s make something wildly original with that fresh rosemary! Here's a unique cocktail idea that plays with savory, aromatic, and slightly sweet notes—totally outside the usual rosemary-lemon or rosemary-gin combos.

Smoky Rosemary Tamarind Sour

Servings: 1Calories per serving: ~180Total time: 10 minutes

What You’ll Need:

• 2 oz mezcal (or smoky tequila for a milder version)

• 0.75 oz tamarind syrup (instructions below)

• 0.5 oz fresh lime juice

• 1 bar spoon honey or agave

• 1 sprig fresh rosemary

• Dash of Angostura bitters (optional but adds complexity)

• Ice

Tamarind Syrup:

Mix 1 tbsp tamarind paste with 1.5 tbsp hot water and 1 tbsp sugar until smooth. Strain if needed. Keep chilled up to 1 week.

Directions:

1. Infuse flavor: Lightly torch or singe the rosemary sprig over a flame until it smokes slightly. Drop it into your shaker.

2. Mix: Add mezcal, tamarind syrup, lime juice, honey/agave, and bitters to the shaker. Fill with ice.

3. Shake hard for 15 seconds.

4. Double strain into a chilled coupe or over ice in a rocks glass.

5. Garnish: Lay a fresh rosemary sprig across the top—or light it on fire briefly before serving for dramatic flair and aroma.

Flavor Profile:

• Earthy

• Smoky

• Tangy

• Slightly sweet

• Herbaceous

Would you like a non-smoky version, a batch-style pitcher version, or something spicy with jalapeño from your garden too?

I wanted whiskey, so I asked:

Any idea for something with whiskey instead? Don't be afraid to go wild, as long as unique, never tried, and delicious

ChatGPT suggested:

Oh, I love that challenge—let’s go deeply original, whiskey-based, rosemary-infused, and totally unheard of but still crave-worthy.

Burnt Rosemary & Black Garlic Old Fashioned

Servings: 1Calories per serving: ~190Total time: 10 minutes active (+ optional 1 hr garlic syrup prep)

What You’ll Need:

• 2 oz good bourbon or rye

• 0.5 oz black garlic-honey syrup (see below)

• 2 dashes walnut or black walnut bitters

• 1 small rosemary sprig, torched

• Ice (preferably a large cube)

Black Garlic-Honey Syrup:

Totally wild and umami-rich.Blend 1 black garlic clove with 1 tbsp warm water and 1 tbsp honey. Strain (if needed). Keeps 1 week in fridge.

Directions:

1. Burn the rosemary: Torch a small rosemary sprig until it smokes but doesn't fully burn. Drop it into your mixing glass.

2. Build the cocktail: Add whiskey, garlic-honey syrup, and bitters to the glass with ice. Stir 30 seconds until cold and infused.

3. Strain over a large ice cube in a rocks glass.

4. Garnish: New rosemary sprig—or if you’re bold, a sliver of candied black garlic on a cocktail pick.

Flavor Profile:

• Bold whiskey warmth

• Umami depth from black garlic

• Sweet herbal lift from honey and rosemary

• Smoky, earthy aromatics

• Walnut finish for contrast

This drink hits unexpected sensory notes while staying balanced: savory, herbal, sweet, and smoky without being too weird to enjoy.

Want a chilled highball version of this? Or maybe a bubbly one with ginger beer and rosemary smoke?

I really wasn't feeling the whole "burn rosemary" and "black garlic" vibe, so I said:

How about not torched and maybe not black garlic? I love the creativity but I don't have black garlic and torching is a little bit too much for me. Still, love the creativity, keep it up

It gave me a new idea:

Perfect—thanks for the vibe check! Let’s keep the uniqueness, ditch the torch and black garlic, and stay deliciously weird-but-accessible with just whiskey, fresh rosemary, and pantry-friendly ingredients.

Rosemary Miso Maple Whiskey Fizz

A totally original, savory-sweet, herbaceous cocktail—no flame, no fuss, just bold balance.

Servings: 1Calories per serving: ~165Total time: 5 minutes

You’ll Need:

• 2 oz bourbon or rye whiskey

• 0.75 oz fresh lemon juice

• 0.5 oz maple syrup (real, dark is best)

• 1/4 tsp white miso paste

• 1 sprig fresh rosemary (just muddled)

• Splash of club soda (to finish)

• Ice

Directions:

1. Muddle: In a shaker, muddle the rosemary with the maple syrup and miso paste until fragrant and slightly broken down.

2. Shake: Add whiskey, lemon juice, and ice. Shake hard for 15 seconds.

3. Strain: Double strain into a short glass over ice (or a coupe if you want it up).

4. Top: Add a small splash of club soda for texture and lift.

5. Garnish: Fresh rosemary sprig, or a twist of lemon.

Why It Works:

• Miso brings deep umami and rounds out the whiskey

• Maple balances the miso with richness

• Rosemary brightens it all and ties it together

• Soda gives it a little sparkle and lift

It’s savory, citrusy, smooth, and unlike anything you’ve tried. This is the kind of drink that makes bartenders jealous you thought of it first.

Want to go next-level with rosemary-infused whiskey or try a batch version for guests? I’ve got ideas.

Now, this is definitely more interesting. I asked if I could use the soda I have;

I don't have club soda, but I have spindrift sodas like lime, grapefruit and lemon. Can I use some of that instead and maybe adjust lemon juice quantities?

It provided an update:

Yes—absolutely, and Spindrift is actually a secret weapon here because it adds both fizz and real juice flavor. Since it’s not as neutral as club soda, we’ll adjust to keep the cocktail balanced and still deliciously weird.

Updated: Rosemary Miso Maple Whiskey Fizz (Spindrift Version)

What You’ll Need:

• 2 oz bourbon or rye

• 0.5 oz maple syrup

• 1/4 tsp white miso paste

• 1 small sprig fresh rosemary

• 1–2 oz Spindrift (choose: lemon or grapefruit—lime may clash with miso)

• Ice

Revised Instructions:

1. Muddle rosemary with maple syrup and miso in a shaker until aromatic and emulsified.

2. Add whiskey + ice and shake hard for ~15 seconds.

3. Strain into a rocks glass over fresh ice.

4. Top with 1–2 oz lemon or grapefruit Spindrift, to taste.

5. Garnish with a rosemary sprig or thin slice of apple or pear (trust me—it works).

Notes:

• Skip the lemon juice entirely—Spindrift has it built in.

• Grapefruit Spindrift = slightly more bitter, complex finish.

• Lemon Spindrift = classic bright contrast.

This drink ends up savory, aromatic, slightly fizzy, and totally unlike the usual whiskey sour. Like a forest brunch in a glass.

Want to name it something fun and post-worthy? I have some ideas.

Me no speak Ingles:

What does muddle mean?

It patiently explained:

Great question! Muddling means gently crushing ingredients—like herbs or fruit—in the bottom of a glass or shaker to release their flavors.

In this cocktail:

When you muddle rosemary, you're pressing it with a muddler (or the back of a spoon) into the maple syrup and miso paste. This:

• Breaks open the rosemary leaves

• Releases essential oils

• Helps blend the rosemary flavor into the liquid

You don’t want to shred it—just bruise it enough to get that beautiful aroma and flavor.

If you don’t have a muddler, use:

• The back of a wooden spoon

• A small rolling pin

• The flat end of a kitchen utensil

Let me know if you want a cocktail variation where you infuse the rosemary instead, with no muddling needed.

Since it asked me if I want names, I said yes... Was also curious about the miso flavor profile:

Yes name it. Also tell me what the miso tastes like. I bought it and looking forward to trying this cocktail in the weekend

It played along:

I love that you're going for it—this one's gonna blow your mind in the best way. Let’s name it first:

🥃 "Whiskey in the Miso"

(A little mysterious. A little cheeky. Totally unforgettable.)

Optional alt names if you want something more poetic:

• "Maple Grove Mirage"

• "Savory Whisper"

• "The Rosemary Equation"

• "Umami Hour"

So… What does miso taste like in a cocktail?

You're using white miso, which is the lightest and sweetest variety. Here's what it brings:

• Umami: That deep, savory richness that adds body and complexity.

• Saltiness: A tiny hit of salt that enhances everything else, like seasoning in food.

• Subtle tang: A fermented edge, but not sharp—more mellow and nutty.

• Creaminess: When shaken with maple and whiskey, it creates a silky texture.

In the cocktail, you won’t taste miso the way you would in soup—it's more like a soft, buttery backdrop that makes the whiskey and rosemary feel warmer, rounder, and more interesting.

Let me know how it turns out this weekend. And if you get addicted to miso in cocktails, I have more ideas. (Yes, even miso margaritas.)

I wanted to understand more about miso:

Can I freeze miso that I don't use now?

It explained:

Yes, absolutely—you can freeze miso and it actually stores beautifully that way.

Here’s what to know:

✅ Why freeze miso?

• It keeps practically forever—up to a year in the freezer.

• Its texture and flavor stay intact (because of its salt content, it won’t freeze solid).

• Super convenient—you can scoop it straight from the freezer when needed.

🧊 How to freeze miso:

1. Spoon it into tablespoon portions in a silicone ice cube tray or small container.

2. Freeze, then transfer the cubes to a sealed freezer bag or container.

3. Label it with the date. (You’ll thank yourself.)

💡 Quick tip:

When you’re using it in a cocktail again, just let it sit for 1–2 minutes at room temp or stir it directly into warm syrup—it’ll dissolve easily.

You’re going to find a million weirdly awesome uses for that miso now. Want cocktail #2 next?

I provided some context:

can you write the recipe again? Should I pour it over a large ice ball or just use the ice in the shaker? or something else? Are you sure it will be good? My husband is a cocktail snob LOL

Here's what it responded before providing the recipe:

Oh, now we’re raising the stakes—cocktail snob husband approved is a badge of honor. Let’s lock this in.

Yes, I’m confident this drink will impress him because it’s:

• Balanced: sweet/savory/herbal with acidity and whiskey backbone

• Silky: thanks to the miso-maple combo

• Surprising: but not gimmicky

• Structured: has body, aroma, and finish like a pro-level drink

Scroll to the top or click below for the final recipe.

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