Make It: Rosemary Lavender Simple Syrup

Rosemary Lavender Simple Syrup for use in the Springtime Gin Fizz.

2 cups water
1/2 cup sugar (I used organic golden sugarcane, but ehhhh… you can use white, it’s just what I had on hand)
4 sprigs of rosemary
1 teaspoon of lavender buds

Wash and dry your herbs. In a saucepan that seems much too large to hold such little liquid, throw in the water, sugar and herbs. Swish to combine. It’s not necessary to thoroughly dissolve the sugar. That will happen soon enough. Bring the mixture to a soft boil (not rolling), then turn down to simmer for 2 minutes. Remove from the heat and let stand for 10 minutes. Fine strain your mixture into a glass container. I prefer one with a spout (I usually just pour into a pyrex measuring glass) since I will transfer this into a couple different jars. One for a present, and then one bottle with a pour spout for drinks.

Note: There is so much debate over simple syrups (Cocktail Culture has a nicely compiled list of several arguments), and since I don’t claim to be an expert on any of this I am just using the same recipe I was following for the original recipe. It tastes good and worked for me with no problems. The original recipe says it will last up to one week in the fridge, but again, as with other syrups, I find that the boiling process does some kind of scientific mojo that lets it sit perfectly fine in my fridge for at least a month. However, this mix is going straight into the next drink recipe…here.

Make It: Limoncello Part One

I thought I had cut most of the lemons off my mother-in-law’s lemon tree (bush?) a couple weeks ago.. but we were back down to visit and I find myself trekking back from Orange County with two shopping bags full. One can only make so much lemon curd before you’ve gained 10 pounds and your mouth is burning from acid overload.. So I got a jar of them preserving with some salt.. and I thought I’d try my hand at making some Limoncello too. Apparently it takes some time though, so this is definitely a project. With deadlines! (I made some notes on my phone calendar to remind me when to do things like strain and bottle.)  But hopefully by the time this is done I will want lemons again.

Part One:
Slightly adapted from: Jam It, Pickle It, Cure It: And Other Cooking Projects

1-1/2 Cups 100 Proof Vodka (I am using Stolichnaya here because that is what I found at Bevmo that was a high enough proof vodka. You want a high proof since you will be cutting it later with juice and simple syrup)
Zest of 4-5 Meyer Lemons (save the lemons! juice them up, seal in a ziplock and freeze it!)

First, the recipe specifically calls out not to use Meyer lemons in the book. However since that is all I have I will just have to try it and see what happens. If it produces a mellower, sweeter Limoncello, so be it.

Anyways, throughly clean a jar and tight fitting lid with soap and warm water, dry it, and pour in the vodka. I wasn’t sure if the recipe meant FINE zest of lemons, or large sections of zest of lemons. So I did both. The original recipe points out that you don’t want to have much of the white pith on there and if you use a microplane zester, you probably won’t have that problem. However, if you try to get clever and attempt to zest off large sections of skin with a paring knife, like I first tried, you will probably end up with a considerable amount of pith and a sore wrist. If you are a seasoned professional in the art of zesting and you’re rolling your eyes at my inability to do this, then please proceed with your amazing knife skills. I found it easiest to just zest right over the mouth of the jar and periodically tap the microplane against it releasing any build up of the zest. I also tried the paring knife trick over the jar as well, in case any lemon juice got loose.

Then all you have to do is seal up your jar, swish the vodka around to collect any bits of zest that didn’t make it down to the liquid and wait two weeks. Yes, two weeks. And you need to shake it up every day too. I told you this was a project. Since I’ve been reading the Joy of Mixology one of the tips Gary Regan has in his section on infused liquids is to keep it somewhere you will see it everyday. That way when you walk by it you can shake it up and move on. Oh, and please keep it out of direct sunlight and not in a place that will get too warm.

Look for part two….in two weeks.

Make It: Cardamom, Vanilla, Muscovado Sugar Compound Butter

This is the recipe for the butter base in my Hot Buttered Warm Up drink (which should be the next post after this or links here).

½ cup (4oz) unsalted butter
2 T of muscovado sugar
4 large cardamom pods cracked and seeds ground finely
1 tsp of vanilla bean paste (Vanilla paste can quite pricey and is usually used by a. people who bake things in large quantities and need containers of paste or b. people who find the act of trying to slice open a single vanilla bean and scrape out its contents an utter pain in the ass. I am not a baker. I’m sure you could use vanilla extract here and get the same flavor, but I wanted pretty flecks of seeds in there.)

Cream the butter and the sugar together in a stand mixer. Add in next 2 ingredients, mix to incorporate. Scrape butter mixture into a dish, cover tightly and refrigerate.

Make It: Candied Orange Syrup

This recipe comes direct from Hadley at Gourmandise Desserts in Los Angeles. Her original recipe states it will last 1 to 2 weeks in the refrigerator. I got about a month and a half life out of it.

3 cups sugar
2 seedless oranges, thinly sliced
3 cups water

Place sugar and 3 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium once the sugar has dissolved. Add oranges. Simmer until rinds become very soft and syrup begins to foam, about one hour. Cool to room temperature. Store in an airtight container in the refrigerator.