Triple Lemon & Rosemary Collins Cocktail
Posted on Monday, July 23rd, 2012
Triple Lemon & Rosemary Collins Cocktail -
When it rains, I love to spend time in our kitchen, cooking up new ideas. I started off making lemon balm simple syrup, and it turned out fine. But who wants just fine? So after another trip to our herb garden, I added some lemon verbena, lemon juice, and had triple the lemon flavor. Why stop there, when I could also infuse some rosemary into the syrup as well. Oh my – this herbal syrup was a luscious combination! Here’s the recipe.
Triple Lemon and Rosemary Syrup
- 1 1/2 cups organic cane sugar
- 1 1/2 cups water
- Juice of 1 lemon
- Generous handfuls of lemon balm, lemon verbena and rosemary
Bring the sugar and water to a boil, and add herbs. Simmer on low for 15 minutes. Turn off the heat and let the mixture cool to room temperature. Let it all steep together for a good hour. Strain the syrup into a clean bottle, removing the herbs. Refrigerate.
And here is a splendid cocktail recipe to showcase your Triple Lemon and Rosemary Syrup.
Triple Lemon & Rosemary Collins
- 2 ounces Genever or a London Dry Gin
- 1 ounce Triple Lemon & Rosemary Syrup
- 4 ounces club soda
Mix together and add ice cubes. Squeeze a little lemon in for some extra tartness if you wish. Garnish with a sprig of rosemary.
This one is pretty awesome! Love rosemary and lemon combination.
I made some triple lemon and rosemary flavored sugars too for future gifts. I’ll set one aside for my New York MKHC team, for their less-than-alkaline eating moments.