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Lemon-Lime Syrup*
A favorite among many, this syrup h as the perfect
amount of bitter and swe et to it.
Makes about 1 cup
1 cup simple s yrup (Version 1)
zest of 1 large lemon, bitte r white pith
removed, cut into ½-inch strips
zest of 1 lime, bitter white pi th 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 s yrup (Version 1)
zest of 3 m andarins, bitte r 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.
COCKTAILSDark ’n Stormy®
Take the extra effort and h ave the best ingredients
on hand to make this clas sic cocktail. We suggest
sticking to the authentic G osling’s rum.
Makes 4 servings, about 10 ounc es each
32 ounces soda water
4 ounces gin ger syrup
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 i s the perfect drink to
have on hand on a summer’s nig ht.
Makes 4 servings, about 10 ounc es each
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.