ROSEMARY LEMONADE
Adapted from Ciao Thyme Catering
For rosemary syrup:
2 cups water
1 cup granulated sugar
Leaves from 6 (6-inch) sprigs fresh rosemary, stems discarded
To assemble:
1 batch rosemary syrup (about 1.5 cups)
1 cup fresh lemon juice
2 cups ice cubes
4 cups sparkling water, plus more to taste
Vodka (optional)
To make syrup:
In a medium saucepan, combine water and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil for 10 minutes. Remove from heat, stir in rosemary leaves, and set aside, covered, for exactly 10 minutes. Strain syrup through a sieve into a measuring cup or small bowl, discarding leaves. Cool to room temperature before using. (Note: Syrup will keep, covered and refrigerated, for a long time.)
To assemble:
Stir together all ingredients in a large pitcher. Taste; add more sparkling water, if needed, or mix with vodka to taste. Pour into glasses filled with ice.
Yield: about 2 quarts
MATTHEW’S EGG CREAM
3 tablespoons milk
3 tablespoons chocolate syrup
1/2 cup seltzer or club soda
Stir together the milk and chocolate syrup in a tall, chilled glass until well combined. Slowly pour in the seltzer, stirring vigorously in a circle, until a creamy foam fills the glass. Drink with a straw.
Yield: 1 serving
Turns out you could do a lot worse than adding 2 tablespoons of Kahlua to Matthew’s Egg Cream.
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