15
14
Hone
y
-La
v
e
nder
S
y
rup
H
e
rb
a
l a
n
d s
w
e
e
t – t
h
is
sy
ru
p d
o
e
s
n
o
t u
s
e t
h
e
s
tan
dar
d
si
mp
le
s
y
rup
, ra
th
er
t
h
e
comb
in
a
ti
o
n
o
f h
o
n
e
y a
n
d s
u
g
a
r t
a
m
e
s t
h
e f
lo
ra
l l
a
ve
n
d
e
r.
Mak
e
s
about
1
½
cups
(
3
7
5
ml)
½
c
u
p (
1
2
5
m
l) h
o
n
e
y
½
cup
(
1
2
5
ml)
granulated
sugar
1
c
u
p (
2
5
0
m
l) w
a
te
r
1
ta
b
le
s
p
o
o
n
(
1
5 m
l) f
re
s
h l
a
v
e
n
d
e
r
fl
ow
e
rs (
fr
o
m a
b
o
u
t 3 t
o
4 s
p
ri
g
s
)
1.
Put the honey
, sugar and water in a small
saucepan and bring to a boil over
medium-high heat. Reduce heat and
simmer until sugar is fully dissolved.
Remove saucepan fr
om heat and add the
lavender
. Cover and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding the
lavender
. Allow to cool completely befor
e
using. Syrup can be stor
ed in an airtight
container in the r
efrigerator for up to a
month.
St
ra
wberr
y
S
y
rup
Y
o
u
r k
id
s
wi
ll l
o
ve t
h
is
t
a
s
ty sy
ru
p a
n
d i
ts
beau
ti
fu
l col
ou
r.
I
f y
o
u
ha
v
e
o
ther
berri
es,
su
ch
as
rasp
berri
es
or
b
lackberri
es,
u
s
e
t
h
ose
in
p
lace
o
f t
h
e
s
tra
w
b
erri
es
f
o
r y
o
u
r o
w
n
t
w
is
t.
M
a
k
e
s a
b
o
u
t 1 c
u
p (2
5
0
m
l)
1
c
u
p (
2
5
0
m
l) s
im
p
le
s
y
ru
p (
V
e
rs
io
n
1
)
1
cup
(
2
5
0
ml)
t
hinly
sliced
st
ra
wberries
(a
bout
8
medium
berries
)
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove pan fr
om
heat and add the strawberries. Cover and
steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding the
berries. Allow to cool completely befor
e
using. Syrup can be stor
ed in an airtight
container in the r
efrigerator for up to a
month.
Lemon-L
ime
S
y
rup
*
A f
a
vo
u
ri
te a
m
o
n
g m
a
n
y,
t
h
is
sy
ru
p h
a
s t
h
e
per
fec
t amou
n
t o
f b
it
ter
an
d
s
w
ee
t t
o
i
t.
M
a
k
e
s a
b
o
u
t 1 c
u
p (2
5
0
m
l)
1
c
u
p (
2
5
0
m
l) s
im
p
le
s
y
ru
p (
V
e
rs
io
n
1
)
z
e
s
t o
f 1 l
a
rg
e l
e
m
o
n
, b
it
te
r w
h
it
e p
it
h
re
m
o
v
e
d
, c
u
t i
n
to
½
-i
n
c
h (
1
.2
5 c
m
)
st
rips
z
e
st
of
1
lime
, bit
ter
white
pit
h
remo
v
ed,
t
h
en
cut
int
o
½-inch
(1
.2
5 c
m
) s
tr
ip
s
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove pan fr
om
heat and add the zests. Cover and steep
for 30 minutes.
2.
Strain the steeped syrup, discar
ding the
zests. Allow to cool completely befor
e
using. Syrup can be stor
ed in an airtight
container in the r
efrigerator 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
S
y
rup
If
y
o
u
cann
o
t l
o
ca
te
Man
dari
ns,
y
o
u
can
su
bs
ti
tu
te
oran
ges.
M
a
k
e
s a
b
o
u
t 1 c
u
p (2
5
0
m
l)
1
c
u
p (
2
5
0
m
l) s
im
p
le
s
y
ru
p (
V
e
rs
io
n
1
)
z
e
st
o
f 3
mandarins,
bit
ter
white
pit
h
re
m
o
v
e
d
, c
u
t i
n
to
½
-i
n
c
h (
1
.2
5 c
m
)
st
rips
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove pan fr
om
heat and add the zest. Cover and steep
for 30 minutes.
2.
Strain the steeped syrup, discar
ding the
zest. Allow to cool completely befor
e
using. Syrup can be stor
ed in an airtight
container in the r
efrigerator for up to a
month.
COCKT
AILS
Da
rk
’
n
S
torm
y
®
T
a
k
e
t
h
e e
x
tr
a e
ff
o
rt
a
n
d h
a
ve t
h
e b
e
s
t i
n
g
re
d
ie
n
ts
on
han
d
t
o
mak
e
t
h
is
classi
c
cock
tai
l.
W
e
su
gges
t
stic
k
ing
t
o
th
e
a
u
th
e
n
tic
G
o
s
li
n
g
’s
r
u
m.
Mak
e
s
4
ser
v
in
gs,
about
1
0
ounces
(
2
9
0
g
) each
32
ou
nces
(9
1
0
g
) sod
a
w
a
ter
4
ou
nces
(
1
1
5
g
) ginger
sy
ru
p
6
o
u
n
c
e
s
(
1
7
0
g
) d
a
rk
r
u
m
(pref
e
rably
Go
sling
’s
)
li
m
e w
e
d
g
e
s
, f
o
r s
e
rv
in
g
1.
Put the soda water and syrup together in
a lar
ge pitcher; stir to combine.
2.
Fill four glasses with ice. Add 1½ ounces
(43 g) of rum to each. T
op with 8 ounces
(230 g) each of the ginger
-soda and stir to
combine.
3.
Serve immediately
, with a squeeze of
lime.
Herbal
C
o
o
ler
With
a
s
q
u
e
e
ze
of
l
im
e,
th
is
is
th
e
p
e
rf
e
c
t d
ri
n
k
to
ha
v
e
on
hand
on
a
s
u
mmer’
s
ni
g
h
t.
Mak
e
s
4
ser
v
in
gs,
about
1
0
ounces
(
2
9
0
g
) each
32
ou
nces
(9
1
0
g
) sod
a
w
a
ter
4
ounces
(
1
1
5
g
) cucumber
-mint
-basil
sy
ru
p
6
ou
nces
(
1
7
0
g
) gin
li
m
e w
e
d
g
e
s
, f
o
r s
e
rv
in
g
1.
Put the soda water and syrup together in
a lar
ge pitcher; stir to combine.
2.
Fill four glasses with ice. Add 1½ ounces
(43 g) of gin to each. T
op with 8 ounces
H
FBDI
PG
UIF
DVDVNCFSIFSCTPEB
and stir to combine.
3.
Serve immediately
, with a squeeze of
lime.
C
it
rus
Margarita
A
deli
ci
ous
pla
y
on
t
h
e
classi
c
Marg
ari
ta
–
th
e
man
dari
n
s
y
rup
an
d
o
ran
ge
j
u
ice
ad
d
ju
st
th
e
r
ig
h
t a
m
o
u
nt
of
sw
e
etn
e
s
s
.
M
a
k
e
s 2 s
e
rv
in
g
s
, a
b
o
u
t 6 o
u
n
c
e
s
(
1
7
0
g
) e
a
c
h
8
ou
nc
es
(2
3
0
g
) sod
a
w
a
ter
1
o
u
n
c
e (
3
0 g
) m
a
n
d
a
ri
n
s
y
ru
p
1
o
u
n
c
e (
3
0 g
) f
re
s
h l
im
e j
u
ic
e
1
o
u
n
c
e (
3
0 g
) f
re
s
h o
ra
n
g
e
j
u
ic
e
1
½
ou
nces
(
4
3
g
) teq
u
ila
1.
Put the soda water
, syrup and juices
together in a lar
ge pitcher; stir to
combine.
2.
Fill two glasses with ice. Add equal
amounts of tequila to each. T
op with
equal amounts of the citrus-soda and stir
to combine.
3. Serve
immediately
.
