as promised, here is my little experiment in simple syrup. and let me tell you, this is great. it would be good in coffee, hot cocoa, soda, and perhaps most importantly, it would be amazing in a cocktail.
since realizing how easy it is to make these, i’ve decided i am going to become a connoisseur (wtf, how does anyone spell that word on the first try?) of simple syrups. they are a simple equation: a 1:1 ratio of sugar to water, plus any ingredients you want to infuse it with. they are also so much better for you than store-bought syrups with all their preservatives. plus how cute is it stored in the little mason jar?
lemon rosemary honey simple syrup
- 1/2 C. sugar
- 1/2 C. honey
- 1/4 C. lemon juice
- 1 C. water
- 4 fresh rosemary sprigs
combine ingredients in a small saucepan. bring to a boil, then boil for one minute until all the sugar and honey is dissolved. simmer for five minutes. remove from heat. let cool for 30 minutes, then strain liquid into a jar or airtight container. refrigerate until chilled. syrup can be kept in fridge up to one month.
okay. so the syrup is done. now it’s time for the fun part. here’s how i used it on its inaugural voyage into my belly. (please note, someday i will have planned far enough ahead to have pretty ice cubes and a darling little straw for things like this, but i’ve not been home to my apartment in two weeks, so please just use your imaginations.)
combine one part your favorite whiskey (rye, bourbon, whatever), one part simple syrup in a glass over ice. top with soda water and garnish with half a sprig of rosemary and a lemon slice. enjoy!