It all starts with some herbs of your choice, sugar, and water. We used a combination of lavender, rosemary, peppercorn sage, and thyme, but you could do this with any of your favorite flavors.
1/2 cup water
Put water and sugar in a small saucepan and heat over medium-low burner, stirring occasionally, until sugar dissolves completely and forms a syrup. From this stage, try any of the variations below:
Rosemary - Add 2 sprigs of rosemary to the pot and simmer for an additional 2 minutes. Remove from heat and let steep for 30-45 minutes before straining out rosemary.
Lavender - Remove syrup from heat and add 3 sprigs of lavender. Let steep for 30-45 minutes before straining.
Thyme - Remove syrup from heat and add 3-4 sprigs thyme. Let steep for 30-45 minutes before straining.
Peppercorn Sage - Add 2 Tbsp. whole peppercorns to syrup mixture and simmer for 2 minutes. Remove from heat and add 1/4 cup fresh sage leaves. Let steep for 30-45 minutes before straining.
Let strained syrup cool completely before using. To store, store in tightly sealed glass jars in the refrigerator and it will keep well for several days.
And just for good measure, here are a few cocktail recipes you can try! Each recipe makes 1 drink.
Thyme Blood Orange Cocktail
2-3 Tbsp. thyme syrup, to taste
1/4 cup bourbon
Few dashes of your favorite bitters
Combine bourbon, thyme syrup, juice, and bitters in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Add some ice, top with seltzer, and enjoy!
Rosemary Gin Fizz
2-4 Tbsp. rosemary syrup, to taste
1 Tbsp. freshly squeezed lemon juice
1/2 sprig fresh rosemary
Put gin, syrup, half of the rosemary sprig, and lemon juice into a cocktail shaker and muddle together briefly. Add ice and shake vigorously. Strain into a champagne flute or cocktail glass and top with champagne. Garnish with the other half of the rosemary sprig and a slice of lemon if you like. For a lighter cocktail, try using seltzer water instead of champagne.
Drink up, my friends! And feel free to invite me over anytime you are making these...
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