From the Old Fashioned to the Pisco Sour, all sorts of cocktails share a single, simple ingredient: simple syrup. But us? Well, we were never very big fans of simple.
What is simple syrup? As you might guess, it’s not that complicated. It’s just one part water and one part sugar. Boil the water, add the sugar, and stir. Voila! You’ve got simple syrup. But why stop there? If you’re looking for a way to spice up some old classics, consider infusing your simple syrup with some herbs or other aromatics, turning your basic sugar water into not-so-simple syrup.
You can use pretty much any edible herb or flower for this project. We’re big fans of lavender, rose petals, or even habanero peppers. Let your imagination run wild — but don’t get too crazy. Some flowers, like poinsettia, are poisonous. In this case, we stuck with rosemary, both because it’s easy to grow at home and because it pairs awfully well with a dark liquor like bourbon.
Rosemary Simple Syrup
1 C. granulated sugar
1 C. water
4 fresh rosemary springs
- Combine all three ingredients in a saucepan and bring to a boil over medium-high heat.
- Once the mixture reaches a rolling boil, stir in the sugar until completely dissolved. Let boil for 1 minute.
- Remove from heat and let sit for 30 minutes.
- Strain through cheesecloth or wire mesh into a sealable container.
- Chill in refrigerator for 4 hours or until needed. The syrup can be stored in a sealed container in the refrigerator for up to a month.
Feeling ambitious? Experiment by infusing your simple syrup with different goodies. Or, if you’re feeling festive, check out our recipe for apple cider simple syrup.