We met our dear pals last night to view insane Christmas lights and eat at Chili’s. Because that, to me, is just about the best holiday tradition ever. These friends gave us some lovely cocktail bitters last year. I wanted to make them a little something as a token of affection and acknowledgement of what a banner year they’ve had.
Flavored simple syrups to add to cocktails and other drinks are so yummy and so easy, and I had everything I needed on hand.
I settled on:
For each one, it was a matter of simmering some sugar and water and a bit of something lovely. I went with floral, herbal, and zesty options to offer some variety to cocktails. A French 75 with the lavender? Ginger with lemon and bourbon? A rosemary gin fizz?
Each batch makes more than anyone could need, so a jarful can go along to parties and family visits. And, there is even some left for us to play with too.