I think rosemary is one of my favorite herbs. It grows just about everywhere in abundance. It is a hardy, drought resistant plant that also has pest resistant properties and is widely used in landscaping as a result of this. I never buy rosemary. At my first apartment it was all over the place and I just picked some when I needed it. It is also at work, and covers most of the front yard of our current rental home. I love keeping a rosemary simple syrup on hand. I add it to lemonade for an earthy, herbal twist. It also pairs really well with several alcohols. Flavor combos I have been loving lately is: Gin, Grapefruit, rosemary simple syrup, St. Germaine, and Angostura bitters; bourbon, lemon, rosemary simple syrup and spiced cherry bitters; and mezcal, lemon, orange, rosemary simple syrup and Angostura bitters.
Today I am sharing the recipe for the Rosemary Whiskey Sour. It’s a pretty simple, classic cocktail that will impress and perfect for a summer night. Serve in a rocks glass with a large ice sphere or whiskey stones and garnish with a lemon slice or maraschino cherry if desired. I actually prefer no garnish on mine, or a simple lemon twist.
Make the simple syrup in advance so it can cool completely. You can store it in the refrigerator in a sealed container for up to a month. Try experimenting with it on other cocktails too. If you come up with any winning recipes please share them, I would love to get some new ideas.
Place all ingredients into a cocktail shaker, shake vigorously for 10 seconds and stain into a rocks glass.
Rosemary Simple Syrup
To make the Rosemary Simple Syrup bring 1 cup water, 1 cup sugar, and 3-5 washed rosemary sprigs to a boil. Boil for 1 minute until the sugar is completely dissolved. Remove from heat and let cool for 30 minutes, then strain out or remove the rosemary sprigs. Keep in a sealed container in the refrigerator.
**Woodford Reserve Spiced Cherry Bitters can be purchased at BevMo, or on Amazon (affiliate link)
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These random sunny warm days are making me want to sit on the back porch with a tall glass of iced tea and listen to the birds chip. That sounds really southern, but also pretty heavenly. Today was such a day and we (me and my dog who is kennel bound for his recovery from knee surgery) thoroughly enjoyed getting some vitamin D. And since my grandma sent over a big bag of tangerines I had the idea to make tangerine syrup.
This tangerine syrup would be excellent in tea, or in a mojito or margarita. I made a small batch, but this recipe could easily be doubled or tripled for larger batches. Store them in airtight jars in the fridge. If you use this syrup in anything other than tea please share with me!
First you need to make a simple syrup. Boil equal parts sugar and water until combined, add some lemon zest and tangerine juice and reduce by half. Strain it, cool, and viola!
I made this tea with the Kirkland Ito En Matcha Blend Japanese Green Tea I have talked about before because it can be cold brewed in about 3 minutes. That means this iced tea comes together super fast, no waiting for water to boil or tea to cool, and no watered down tea because you added ice before the tea was cool enough. If you use a different type of tea or choose to brew it in hot water make sure it cools completly before icing so you don’t end up with weak tea. Alternatively you could make it extra concentrated so that the melted ice brings it to the normal strength. The tangerine syrup would be good in any kind of iced tea though, black, white, red…. be creative. I think I will try it in black tea next time, or maybe even a blend of black and green. Hmmmm…..
I am sitting here on the couch watching “Decoding The Ancients” sipping chai tea, and keeping an eye on my dog to make sure he doesn’t lick. I am bored, until I think to myself, hey, it’s tea month, you’re supposed to be sharing tea and chai tea is on the list, so let’s do it! Viola! I am no longer bored.
One of my favorite beverages is chai tea. I love the warmth of the spices, it is the tea I always want when it is rainy and gloomy and I need a mood booster. Please make this tea, it has a lengthy ingredient list but it really isn’t hard and it is SO worth it. Today I made it with cacao nibs and I believe this is my new favorite version. When possible I try to make my chai tea completely from scratch, the difference in taste is incredible.
I also like to use whole spices in combination with ground spices, you can get a strong flavor with ground spices but they can be difficult to strain out making the tea gritty. If you use whole spices, you need to simmer longer and use a little more than with ground spices. Most of the spices you probably have most of the spices on hand anyways. I make sure to always have freshly minced ginger by peeling my ginger and pulsing in a food processor until minced. Then I spread it out on a baking sheet and freeze it, then place into a freezer bag so I have it on hand at all times.
This specific recipe is for the spices I have on hand and uses both whole and ground spices, but feel free to mix it up. I like a lot of ginger and black pepper in mine, but that’s not your thing then cut back a little. Try adding in other flavors, or using different sweeteners for subtle differences in flavor. I like to use cashew milk, raw sugar, and Honeybush Tea because it is caffeine free and has a natural sweetness to it. Black, green, and other red or herbal teas will also work.
Honeybush tea is another one of my favorite teas, one that I also get from Mountain Rose Herbs. It has a flavorful and sweet almost honey like taste and is caffeine free. I highly recommend this tea to anyone just starting to drink teas or is wanting to switch from artificially flavored bagged teas to natural loose leaf tea. It is great iced too, I once added pureed mango to ice honeybush tea and it was delightful. Anyone else a fan of this tea?
Place the spices and the water in a small pot and bring to a boil then reduce to a simmer. Simmer for 5 minutes or until it is reduced by half.
Remove from heat and add the tea. Steep for 5 minutes, then strain into a tea pot using a fine mesh sieve.
Heat milk in a pot over medium/low heat, being careful not to scald the milk or boil it. Add the sweetener of choice and stir until dissolved. Then pour it into the tea pot with the tea, stir to combine and serve.