Simple Syrups

Simple syrups are super easy to make! Simply mix all ingredients in a saucepan over medium/low heat until all sugar is dissolves. Turn heat to low and let simmer 5 minutes. Turn off heat and let cool. Once cooled strain and place in an air tight container in the fridge. The longer you let the syrup sit with all the ingredients, the strong it will be! 

Rosemary Simple Syrup

  • ⅛ cup coarsely chopped rosemary
  • ½ cup sugar
  • ½ cup water

Bergamot Simple Syrup

  • Juice of 2-3 bergamot oranges (½ cup)
  • ½ cup sugar

Lavender Simple Syrup

  • ⅛ cup fresh or dried lavender flowers
  • ½ cup agave or honey
  • ⅓ cup water

Oregano Simple Syrup

  • ⅛ cup coarsely chopped oregano
  • ½ cup sugar
  • ½ cup water

Fennel Simple Syrup

  • 1 cup of fennel tops
  • ½ cup sugar
  • ½ cup water

Ginger Mint Simple Syrup

  • ½ cup water

  • ½ cup roughly chopped mint leaves

  • 1 inch piece of ginger, chopped

  • ½ cup sugar

Cinnamon (or Holiday Spice!) Simple Syrup

  • ½ cup water

  • ½ sugar

  • 1 cinnamon stick

  • Optional: 1-2 star anise, cloves, and allspice

Cocktails

Yuzu and Ginger Cocktail

  • 6 oz gin
  • 2 oz yuzu fruit juice
  • 1 Anjou pear for garnish
  • 2 tbsp of ginger mint syrup

Combine gin, yuzu juice and simple syrup in a cocktail shaker. Shake shake shake…shake shake shake…shake (Pour into a glass filled with ice, garnish with thinly sliced ginger root anjou pear and mint leaves.

Cranberry Sauce Bourbon Cocktail

  • 2 tablespoons homemade or store-bought cranberry sauce

  • 1 to 2 shots bourbon

  • Ginger beer or club soda

  • 1 lemon wedge

Add the cranberry sauce to the bottom of the glass along with the bourbon

Add ice, then fill the remainder of the glass with ginger beer (or club soda)

Squeeze a lemon wedge into the drink and stir well.

*Don’t have any cranberry sauce? Make some and use ½ oz cinnamon syrup. Simmer down ⅓ cup cranberries with ¼ cup water until goopy (about 15 minutes). Strain and use liquid in your cocktail, and eat the rest!

 

Lavender Gimlet

  • 1 oz Lavender Honey Simple Syrup

  • 1 oz freshly squeezed lemon juice

  • 2 oz gin

Add the ingredients to a shaker.

Fill the shaker with ice.

Shake and strain into a cocktail coupe.

Garnish with a sprig of Lavender.

 

Honeyed Oregano Boulevardiers

  • 1 ½  ounce bourbon

  • ¾  ounce sweet vermouth

  • ¾  ounce Campari

  • 1 ounce oregano syrup

  • Splash of soda or tonic water

  • Twist of orange peel for garnish

Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.

Pour the liquid ingredients, the honey simple syrup, and 1 sprig of fresh oregano into a shaker. Fill the shaker 2/3 full with ice and shake until very well chilled, about 30 seconds. Strain into a cocktail glass. Top with a splash of soda or tonic water and garnish with the orange twist and the other sprig of fresh oregano. Enjoy.

Bergamot Apricot Cocktail

  • 2 tbsp apricot preserves (jam)

  • 2 oz bourbon whiskey

  • 1 oz bergamot syrup

  • 1 1/2 oz Belgian white ale

In a cocktail shaker filled with ice, combine the apricot jam, bourbon whiskey, bergamot juice and simple syrup. Shake and strain the mixture into a glass filled with ice. Top off with a chilled Belgian-style pale ale.

 

Bergamot Gin Fizz

  • 3-4 ounces gin

  • 2 oz. bergamot syrup

  • 3/4 oz. fresh bergamot juice

  • 2 egg whites

  • 4 ounces soda water

  • 2 thin slices of bergamot for garnish

Combine the gin, 2oz. bergamot syrup and egg whites in a cocktail shaker (don’t put the ice in yet!) Shake for about 30 seconds. Add about a cup of ice and shake again for 30 seconds.

Strain into a highball glass with a few ice cubes and top each drink off with 2 oz. soda water and a slice of bergamot. Enjoy!

 

Rosemary Gimlet

  • 2 ounces gin

  • 3/4 ounce fresh lime juice

  • 3/4 ounce rosemary syrup

Make the rosemary syrup by heating the water, sugar and chopped rosemary leaves in a small saucepan, stirring occasionally, until the mixture is hot and sugar is dissolved. Remove from heat and let the syrup cool completely. Once cool, strain the rosemary syrup into a jar, and refrigerate until ready to use.

Chill a stemmed cocktail glass in the freezer.

Measure the gin, lime juice and rosemary syrup into a cocktail shaker. Fill the shaker halfway with ice, cover, and shake the gimlet mixture about twenty seconds, until very cold. Pour into a chilled cocktail glass. Garnish with a sprig of rosemary or a slice of fresh lime.

 

Grapefruit Fennel Fizz Cocktail Recipe

  • 2 oz reposado tequila

  • 3 oz fresh grapefruit juice

  • 2 oz club soda

  • 1/2 oz fennel syrup

  • 2 dashes lime bitters

Take a grapefruit wedge and run it around the rim of  a glass. Add the tequila, grapefruit juice, fennel syrup, and lime bitters to a shaker with ice. Strain into a glass and top with soda water. Garnish with fennel frond.

Lavender Lemonade Mojitos

  • 1 cup freshly squeezed lemon juice, from 4-7 lemons

  • 1 small bunch mint

  • 2 cups water

  • 1 cup light rum

  • 3/4 cup lavender simple syrup

In a pitcher, muddle mint leaves with lemon juice until well combined. Add water, rum, and 3/4 cup chilled lavender simple syrup. Stir.

Pour drink into ice-filled glasses.

 

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