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Lemon-Lime Syrup*

A favorite among many, this syrup has th e perfect
amount of bitter and sweet to it.
Makes about 1 cup
1 cup simple syrup ( Version 1)
zest of 1 large lemon, bitter white pith
removed, cut into ½-inch strips
zest of 1 lime, bitter white pith removed,
then cut into ½-inch strips
1. Bring the syrup to a boil in a small saucepan.
Once it boils, remove pan from heat and add the
zests. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding the zests.
Allow to cool completely before using. Syrup can
be stored in an airtight container in the
refrigerator for up to a month.
*For a straight lemon syrup, use the zest of 1
lemon and juice of ½ lemon. Follow instructions
above, adding juice to the simple syrup at the
same time as the zest. For lime syrup, add the
zest of 3 limes, and follow instructions above.

Mandarin Syrup

If you cannot locate Mandarins,
you can substitute oranges.
Makes about 1 cup
1 cup simple syrup ( Version 1)
zest of 3 mandarins, b itter white pith
removed, cut into ½-inch strips
1. Bring the syrup to a boil in a small saucepan.
Once it boils, remove pan from heat and add the
zest. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding the zest.
Allow to cool completely before using. Syrup can
be stored in an airtight container in the
refrigerator for up to a month.
COCKTAILS

Dark ’n Stormy®

Take the extra effort and have the b est ingredients
on hand to make this classic co cktail. We suggest
sticking to the authentic Gosli ng’s rum.
Makes 4 servings, about 10 ounces eac h
32 ounces soda water
4 ounces ginger syru p
6 ounces dark rum (preferably Gosling’s)
lime wedges, for serving
1. Put the soda water and syrup together in a large
pitcher; stir to combine.
2. Fill four glasses with ice. Add 1½ ounces of rum
to each. Top with 8 ounces each of the ginger-
soda and stir to combine.
3. Serve immediately, with a squeeze of lime.

Herbal Cooler

With a squeeze of lime, this is the pe rfect drink to
have on hand on a summer’s night.
Makes 4 servings, about 10 ounces eac h
32 ounces soda water
4 ounces cucumber-mint-basil syrup
6 ounces gin
lime wedges, for serving
1. Put the soda water and syrup together in a large
pitcher; stir to combine.
2. Fill four glasses with ice. Add 1½ ounces of gin
to each. Top with 8 ounces each of the
cucumber/herb-soda and stir to combine.
3. Serve immediately, with a squeeze of lime.