Recipe | Go to lavender + rosemary summer drinks
My favorite chapter in the beginners’ guide to hosting is learning how to make incredible cocktails. They’re a simple way to making your guests and friends feel like they’re at a nice restaurant without paying $18 a glass for something you could both finish in 15 minutes.
I’ve been making these herb-infused syrups every summer for years. In addition to refreshing cocktails, they work perfectly in iced lattes or even on top of vanilla ice cream to add interest to dessert.
The recipe below is for a Rosemary + Lavender syrup, but can be made individually and swapped for herbs like mint, basil and thyme or earl grey tea. You can also make the syrup more or less sweet to taste by altering the amount of sugar you use, or using sweetener as an alternative.
I like serving this with fresh herbs as a garnish or pretty ice cubes (pictured below) – cutting big pieces of the herb and freezing them with water in an ice tray.
To make the syrup:
1 c water
1 c sugar
3 tbsp lavender petals (this is the kind I use)
6 fresh rosemary sprigs
Bring the water to boil in a saucepan. Once boiling, add the sugar and mix until dissolved. Add the rosemary to the mixture and stir.
For the least mess, add lavender petals to a strainer or loose leaf tea infuser to add to mixture.
Based on the size of your saucepan, you may decide to transfer the liquid to a smaller bowl to absorb more lavender.
Let cool for 30 minutes. Remove herbs and lavender. Refrigerate syrup in a bottle for up to 2 weeks.
Summer Cocktail
2 oz vodka
1 oz lime juice (can leave out or substitute with lemon)
1-2 tbsp syrup
splash of sparkling water
Add vodka, lime juice and syrup to shaker cup. Fill with ice. Shake for 1 minute. Pour into glass filled with ice. Add a splash or sparkling water to taste. Garnish with leftover herbs.
Iced Latte
3 shots (3 oz) espresso; or 4 oz highly concentrated coffee
1 c oat milk (or other milk)
add syrup to taste (2-4 tbsp)
Shake in a shaker cup filled with ice; pour into glass and enjoy over ice.
