In the first flush of summer weather, we’re all thinking one thing: strawberries. Bright red, juicy berries are bursting out of pastries, studding spinach salads, and turning post-workout smoothies a darling shade of pink. Tart and sweet, we have been trying to use these fruits in everything. It was only a matter of time before they found their way into one of our cocktail recipes.
Making flavored simple syrups is one of our favorite activities because a) it’s absurdly simple and b) you’ll need to use it up before it goes bad – you put all that work into it, right? – so you have an excuse to make yourself a drink. Just put equal parts sugar and water in a saucepan and let simmer until the sugar has fully dissolved. Tossing in some springs of rosemary as the solution cools is enough to infuse it with a delicious herbal flavor. Once you have cooled the syrup, you can add an ounce or two to anything from sparkling water to gin and lemon juice. Or you can play like us and crush plump strawberries with bourbon.
We’re leaving on a road trip, so knock back a cocktail and stay tuned for all kinds of Southern goodness!
First We Eat’s Dixieland Sunrise Makes two cocktails
- 4 Fresh Strawberries, tops cut off
- 6oz St. George B&E Bourbon
- 3oz Rosemary Simple Syrup (recipe below)
To assemble, muddle the strawberries with the bourbon in a glass until the strawberry juices have infused the alcohol. Strain with a fine strainer to minimize strawberry seeds in your drink. Fill two glasses generously with ice cubes and pour equal parts of the bourbon in each glass. Put 1 jigger (1.5 oz) of the Rosemary Simple Syrup in each glass and stir to combine. Top off with some sparkling water and garnish with rosemary or strawberries.
Rosemary Simple Syrup
- 1 Cup Water
- 1 Cup Sugar
- 2 large Sprigs of Fresh Rosemary
Combine water and sugar in a small saucepan over medium heat and stir until well combined and mixture has thickened slightly (about 5 minutes) Right before taking off the heat, stir in the rosemary, and remove from heat. Let cool for about an hour then remove rosemary and place in a seal-able container for storage in your refrigerator.