This rosemary sage simple syrup recipe is an easy way to add some herbal warmth to your favorite cocktails. Simply use it in place of traditional simple syrup to put your own fall spin on a classic cocktail.
Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like!
I mentioned in my last post that one of the easiest ways to put your own twist on a cocktail recipe is to switch out the simple syrup.
Seriously, once you master making your own simple syrups, the sky’s the limit for your cocktail concoctions.
I created this rosemary sage simple syrup specifically to use in the Cowboy Cure-All, but I think it would bring some amazing autumnal warmth to classics like the Gimlet and the Lemon Drop.
When it comes to making simple syrups, I prefer to make it in smaller batches so that I’m able to use it all up before it goes bad. Most simple syrups last 2-4 weeks in the fridge but you can also add a splash of vodka to them to help them last a little longer.
I’ve always got several different simple syrups hanging out in the door of my refrigerator. Jars like these make it easy to store them all.
Add sugar and water to a small saucepan. Heat until the sugar is dissolved. Remove from heat. Add the sage and rosemary. Allow the herbs to steep for 15-20 minutes. Once the syrup is cool, pour the syrup into a small, lidded container. You can remove the herbs from the syrup or leave them in for added flavor. The syrup should keep for about 2 weeks in the fridge.
Rosemary Sage Simple Syrup
This rosemary sage simple syrup recipe is an easy way to add some herbal warmth to your favorite cocktails. Simply use it in place of traditional simple syrup to put your own fall spin on a classic cocktail.
I’ve been holding out on y’all for too long. The Jungle Bird is my favorite cocktail at the moment and it has been for some time. This recipe has sat on my “To Post” list since late spring and it’s now the middle of summer and I don’t know how that happened and I’m really sorry, okay? I’m gonna make it right.
Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like
Thinking of a Jungle Bird cocktail actually makes my mouth water. There’s something about the flavor of this drink that is so unique to me. When it first hits your tongue, you taste the pineapple. It’s bright and sweet. But then it becomes warm and rich, thanks to the dark rum and Demerara syrup. The Campari catches up at the end. It leaves a delectable bitter taste on your tongue that makes you want to take another sip.
The Jungle Bird was supposedly created in the 1970s at the Hilton Hotel’s Aviary Bar in Kuala Lumpur, Malaysia. It was served as the welcome drink for guests arriving at the hotel and was wildly popular then. However, the recipe disappeared into relative obscurity until Campari started peaking the interests of American imbibers in the 2010s. This article on ThirstMag.com explores more of the history of the Jungle Bird and includes several recipe variations. One day I want to try all of these.
Tiki bars and tiki cocktails are a TREND right now. They have been for the past few years but now they’re piping hot right now. The OG tiki bar was Don the Beachcomber in Hollywood that opened up at the end of 1933, mere days after the ending of Prohibition. Since then, tiki bars and drinks have gone in and out of style but it seems like they’ll be around for a while longer. In case some of you like reading the history articles I post, this article by The Atlantic examines the rise, fall, and resurgence of tiki bars in America. It’s an interesting read. Difford’s Guide has a great article, too, and details the history of tiki culture.
Tiki cocktails don’t typically call for Campari. Actually, this is the only one I know of that does. Tiki cocktails are known for being fruit-forward and pretty sweet. I feel like people usually fall into two categories: people who enjoy sweet drinks and people who don’t.
That’s what makes the Jungle Bird the perfect drink. The combination of the pineapple juice, rum, & Demerara syrup makes it undeniably tropical and sweet. But the Campari’s bitterness balances it all out. It’s the best of all worlds.
In addition to being fruity and sweet, tiki cocktails are also known for their complexity, in terms of both flavor and difficulty. They usually have a lot of ingredients that are harder to come by, so the Jungle Bird is a pretty simple tiki drink, in comparison.
A quick note on the ingredients: the original recipe calls for traditional simple syrup, but I chose to use Demerara syrup. The original recipe also calls for dark rum but I’ve used Kraken spiced rum before and it is GOOD! Don’t use white rum, though. It’ll get lost. Save the white rum for your Daiquiris or Easy Coladas.
If you’ve been wanting to jump on the Campari bandwagon or if you’re trying to use up the bottle you bought back in ’18 and haven’t touched since, I implore you to try this recipe. It’s the perfect introduction to Campari. Once you’re able to appreciate the bitterness in the Jungle Bird, try making a Campari To-Kill-Ya or a Gin Campari Sour.
Ingredients for a Jungle Bird Cocktail
1 1/2 oz dark rum (can substitute spiced rum)
3/4 oz Campari
1 1/2 oz pineapple juice
1/2 oz lime juice
1/2 oz Demerara syrup (can substitute plain simple syrup)
How to Make a Jungle Bird Cocktail
Add all ingredients to a cocktail shaker filled with ice. Shake well, about 20 seconds. Strain into a lowball glass filled with ice. The pineapple juice will create a nice foam. Garnish with a pineapple frond and pineapple wedge.
Jungle Bird Cocktail Recipe
The Jungle Bird is a classic tiki cocktail recipe that's the perfect balance between sweet, tart, and bitter.
This cherry simple syrup is made with cherry pits. It has a delicate, delicious flavor– far from any artificial cherry flavor you might be familiar with. And don’t worry, it’s nontoxic.But more on that later on.
Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like!
When I bought fresh cherries last week, I was only planning on making brandied cherries. But as I started seeing the cherry pits pile up, I knew I couldn’t let them go to waste. I recalled that a friend of mine told me he used cherry pits in his homemade Luxardo cherry recipe. I considered adding the cherry pits to my brandied cherries and then figured I’d try to make a cherry simple syrup instead.
In the back of my mind, I felt like I remembered something about cherry pits being toxic. If that was true, how was my friend able to use them in his recipe? Hmm… A quick Google search helped me sort that out.
Cherry pits, like the pits of other stone fruits such as peaches and plums, contain kernels inside called noyaux. The noyaux contain amygdalin, which turns into cyanide when it’s consumed or digested. This sounds a little scary, huh? The good news is that even if you swallow a few cherry pits on accident, you’re in the clear. This is because the amygdalin-ridden noyaux is safely nestled inside the casing of the pit. The outer shell of the pit is meant to withstand stomach acids. This is so that the precious kernel (where the amygdalin is) is protected even if an animal eats the fruit. The only way to expose the kernel is if you crack the pit open.
So, it is totally safe to use whole cherry pits. As long as you don’t crush, crack, or chew on the pits, no harmful toxins will be released. But, if you accidentally add a cracked cherry pit to the saucepan, it’s fiiine because we’re boiling the syrup anyway.
Yes, it is safe to use the kernel itself if you cook it. Noyaux is used commonly in Europe to flavor ice creams and other various sweet treats. If the noyaux is toasted or boiled prior to use, it renders the amygdalin harmless.
Hopefully, you’re feeling confident that this cherry simple syrup made with cherry pits is indeed safe. Like 100% safe. If you want more information, or if you’re wanting to hear this information from a more certified source, check out Poison.org’s article.
Now that I’ve cleared the air about cherry pits being poisonous, we can move on to talking about the cherry simple syrup.
Pitting cherries is a pain in the B-U-T-T so to make this chore easier, I invested in a cherry pitter. I loooove this one because it has a built-in splatter shield. It made the process a lot cleaner. If you’re gonna be pitting a whole bag of cherries, be kind to yourself and invest in a cherry pitter.
The great thing about using the cherry pits to flavor the syrup is that they impart a delicate almond flavor. Bits of the fruit flesh will cling to the pit and will flavor the syrup as well.
When I was making the syrup, I noticed that the syrup color was more brown than red so I threw in 3 or 4 cherries. This created the gorgeous maroon color like you see in the photos.
Wondering how you can use this cherry pit simple syrup? You can add some to your iced tea, use it in baking, drizzle it over some pancakes or waffles, make a mocktail with Sprite or sparkling water, or of course, in a cocktail. This would go beautifully in an Old Fashioned. I also think it would make an interesting Cherry Gimlet.
Let me know in a comment below how you plan on using this cherry simple syrup.
Ingredients to Make Cherry Simple Syrup Made with Cherry Pits
1/2 cup cherry pits (this will come from about 3 cups or 1 pound of fresh cherries)
1 cup sugar
1 cup water
3 cherries (optional)
1/4 oz brandy (optional– to preserve it)
How to Make Cherry Simple Syrup Made with Cherry Pits
Add the cherry pits, sugar, water, and cherries to a small saucepan. Simmer for 5-10 minutes. Remove from heat and strain the contents into a mason jar or other sealable container. Add the splash of brandy and allow the syrup to cool before placing the lid on. Store in the fridge for 1-2 months.
If it begins to look cloudy, toss it. You can also freeze some of the syrup. Just keep in mind it may not freeze all the way due to the high sugar content and the small amount of brandy.
½cupcherry pits(from ~3 cups or 1 lb. fresh cherries)
1cupsugar
1cupwater
3fresh cherries(for added color)
¼ozbrandy or vodka – optional(to preserve)
Instructions
Add the cherry pits, sugar, water, and cherries to a small saucepan.
Simmer for 5-10 minutes, stirring ocassionally.
Remove from heat and strain the pits and cherries out. Pour into a mason jar or other sealable container.
Add the splash of brandy and allow the syrup to cool before placing the lid on. Store in the fridge for 1-2 months.
Notes
Should last 1-2 months in the fridge. If it begins to look cloudy, toss it. You can also freeze some of the syrup. Just keep in mind it may not freeze all the way due to the high sugar content and the small amount of brandy.
The New York Sour is a classic drink but this was my first time to ever have one, much less make one myself. I love researching the history of classic cocktails and thankfully Spencer over at Whiskey Tango Globetrot did the hard work for me in this post.
Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like!
Here’s a summary. In the late 1800s, ~someone~ in Chicago made a whiskey sour and added a red wine float. They named this creation a Claret Snap. The Claret Snap was eventually renamed the Continental Sour… and then the Southern Whiskey Sour. When the drink gained popularity in New York, it was renamed the New York Sour.
Reading comprehension check: Is a New York Sour just a Whiskey Sour with an extra addition of red wine? If you answered ‘yes’, you’re right! A cocktail with wine? Mmhm. Someone got the brilliant idea to add wine to this classic American cocktail and we should be forever grateful.
What is a red wine “float”, though? Floating is the bartending technique of carefully layering one liquid ingredient on top of another. Floats only work if the two liquids have different densities. In laymen’s terms, one liquid has to be lighter than the other. The denser liquid has to be poured into the glass first and the lighter liquid needs to be caarreefullly and slowly poured on top. You can watch the little video in my Passionfruit Paloma post and see that I did it the other way around and my beet simple syrup did NOT float.
So. Rule #1: If you want a liquid to float, make sure the denser liquid is the one in the glass and the less-dense liquid is the you’re pouring in. Rule #2: To achieve a good float, pour the less-dense liquid over the back of a bar spoon. This will help distribute it more evenly over the surface of the dense liquid. Rule #3: Make sure your spoon is close to the surface without actually touching it.
If you’re wondering what kind of red wine to use, dry wines are best. Think Cabernet Sauvignon, Tempranillo, Syrah, Malbec. I used Merlot- a real cheap one- and it was okay. I would definitely go much drier next time. It was a touch too sweet for me.
It’s important for me to note that the traditional New York Sour recipe calls for rye whiskey. If you’ve read my Irish Mule post or my About page, then you’re familiar with the fact that I have Celiac disease. Because of this, I choose to avoid most whiskeys for health reasons.
Many whiskeys are rendered gluten-free after they’re distilled. This would be GREAT expect for the fact that many companies add some of the wash back in after they’re distilled, making the final product NOT gluten-free. If you’re only gluten-sensitive, you probably fine to drink whiskey. However, if you have Celiac, it’s best to avoid a whiskey brand unless you know they don’t add any mash back in after the distillation process.
Since it’s hard to figure that out sometimes, I stick to 100% corn whiskey. It doesn’t have the same taste as rye whiskey but it’s whiskey so I’ll take it. I think this cocktail would taste better with rye, though, so if you can have it, use it.
While we’re on the topic of the traditional New York Sour recipe, let’s talk about the optional egg white. Egg whites were not used in this cocktail back in the day. So if you want to stay true to tradition (and if you’re maybe a little scared of drinking a raw egg white), stick with the first 4 ingredients.
But maybe I can persuade you to use one. As I’ve talked about in my other cocktail recipes (1, 2, & 3) that involve egg whites, an egg white adds amazing texture and body to a drink. It smooths out any harshness in a recipe and lends a silky mouthfeel. Try making a New York Sour with egg white and one without to see which variation you prefer.
To be completely honest, this was not my favorite cocktail. Maybe it’s because I used corn whiskey or maybe it’s because my red wine was too sweet, idk. I’m not sure that I’d make it a second time. Howevverrrr, my husband, who doesn’t ever like my cocktails, actually liked this one and drank the whole thing. 🤷🏻♀️ To each their own.
Have you made another cocktail with wine? Let me know in the comments. This is definitely something I want to try my hand at.
As always, let me know if you make one of these by tagging me on Instagram (@girlandtonic_) or by posting a pic on my Facebook page!
Ingredients for a New York Sour with Egg White
2 oz rye whiskey (I used corn whiskey instead for dietary reasons)
First, we dry shake. Combine the whiskey, lemon juice, simple syrup, & egg white into a cocktail shaker without ice (hence the “dry”) and shake for 30 seconds. Next, we wet shake. Carefully add in a handful of ice and shake again for 30+ seconds. Your arm’s gonna be screaming and your hand’s gonna be freezing BUT KEEP GOING. The more vigorously you shake, the better your foam will be.
Strain the shaker into a lowball glass filled with ice. Float the dry wine on top by slowly pouring it over the back of a bar spoon, keeping the spoon close to the surface without touching it. As the drink sits, the foam from the egg white will rise to the top.
If you’re making this without the egg white, skip the dry shake.
New York Sour with Egg White
The New York Sour is a classic cocktail that's been around since the late 1800s. Essentially it's a Whiskey Sour with red wine. While the traditional recipe doesn't call for egg white, this ingredient creates a beautiful foam and a rich texture.
2ozrye whiskey(I used corn whiskey due to dietary restrictions)
1ozfreshly-squeezed lemon juice
¾ozsimple syrup
½ + ozred winedry
1egg white(optional)
Instructions
Combine the whiskey, lemon juice, simple syrup, & egg white into a cocktail shaker without ice (this is called a dry shake) and shake for 30 seconds.
Carefully add in a handful of ice and shake again for 30+ seconds. The more vigorously you shake, the better your foam will be.
Strain the cocktail shaker into a lowball glass filled with ice.
Float the dry wine on top by slowly pouring it over the back of a bar spoon, keeping the spoon close to the surface without touching it. As the drink sits, the foam from the egg white will rise to the top.
Notes
If you need to know how to make simple syrup, you can check out the easy recipe here.
When I set out to make a drink last night, this Cucumber Basil Refresher is not what I had in mind. It’s hot here in Texas so I was craving something refreshing. I originally wanted to make a cucumber margarita but when I realized I didn’t have any limes, I switched gears. I got on Instagram and started scrolling through my feed until I saw something that caught my eye. I saw this recipe by City Gal Cocktails and I got so excited because the main ingredient was pineapple juice! I definitely have that from making my Easy Colada. Sweet.
Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like!
Buuuut then I saw that I needed lime juice for that recipe, too. Shoot. It’s okay. I’ll just make a classic Tom Collins. Those are always refreshing. Only…. NO LEMONS EITHER! What’s going on?! I had no limes and no lemons to speak of– can I even call myself a home mixologist? Of course there are plenty of cocktails that don’t call for citrus juice, but all the bright & refreshing ones do. I hung my head a bit as I opened the fridge for one last futile scan of its contents.
Cucumber. I have half of a cucumber! Yes yes, I can work with this. Usually, I muddle cucumber slices to impart their flavor in a drink, but since I was going to need liquid besides liquor, I pulled my juicer out of the pantry.
This is the exact juicer I have and I really, really like it. It’s easy to clean and has never clogged on me. Two musts when it comes to investing in a good juicer. It was actually a birthday gift from my longest-time bff (hi Han, ilu!) and she bought it so that I could incorporate fresh juices into my cocktails. Y’all. Get you friends who support you in your crazy endeavors like starting cocktail blogs.
You don’t need a juicer to make this recipe, though. If you’ve got a blender, that will work! Pour the gin (or vodka, tequila, or water if you want a mocktail) in the blender and add the cucumber & blend until you make a puree. Cucumbers have a high water content so it shouldn’t seize up on you. However, if you’re using a blender instead of a juicer, only use about 1/3 of the cucumber if you’re wanting only one Cucumber Basil Refresher. When I used my juicer, I went ahead and juiced the half cucumber that I had and stored the rest in a mason jar to give my daughter as a special treat with breakfast.
Once you’ve made the gin/cucumber puree, you’ll have to strain it using a fine mesh strainer like this one. Push on the pulp to squeeze every last drop out. You should be left with about 2 1/4 ounces.
When I took my first sip of the cocktail, it was good but it needed to be a little brighter. Ugh, if only I had a dang lemon. I opened my fridge back up and suspiciously eyed the bottle of lemon juice.
I know, I know. I said in this post to ALWAYS use fresh citrus juice. But since I was only wanting a splash, I knew the bottled juice wouldn’t kill the cocktail. I may have had to eat my words as I drank my Cucumber Basil Refresher but you can’t call me dishonest.
If you have a lemon, use the lemon. But if you need to use bottled lemon juice, I won’t tell if you won’t.
Also, I’ve gotta give my mom a quick shout out because she’s the real hero of this story. After all, she’s the reason I had the cucumber to begin with. She grew it in her garden and it tasted simply divine. But since you probs don’t have homegrown cukes at your disposal, store-bought will work just fine.
Cheers!
Ingredients for a Cucumber Basil Refresher
1 1/2 oz gin or vodka (omit or sub extra club soda for a mocktail)
Add the gin and basil to a cocktail shaker and gently muddle the leaves. Add in the fresh cucumber juice, lemon juice, simple syrup, and ice. Shake well. Strain into a lowball glass filled with ice. Top off the rest of the class with the club soda. You may have to take a few sips to make room.
Cucumber Basil Refresher
A refreshing cocktail with fresh cucumber juice and basil. Use with gin or vodka!
¾ozfresh cucumber juice*(see note about how to make it)
½ozsimple syrup
6fresh basil leaves
⅛-¼ozlemon juice
1+ozclub soda or sparkling water
Instructions
Add the gin and basil to a cocktail shaker and gently muddle the leaves.
Add in the fresh cucumber juice*, lemon juice, simple syrup, and ice.
Shake well.
Strain into a lowball glass filled with ice.
Top off the rest of the class with the club soda. You may have to take a few sips to make room.
Notes
*You can make fresh cucumber juice using either a juiceror a blender. If you’ve got a blender, here’s what to do:Pour the 1.5 oz of gin (or vodka) in the blender and add a 1/3 of a cucumber & blend until you make a puree. Cucumbers have a high water content so it shouldn’t seize up on you. If it does, you can add the simple syrup and lemon juice in, too, to help it blend better. Once you’ve made the gin/cucumber puree, you’ll have to strain out the pulp using a fine mesh strainer like this one. Push on the pulp to squeeze every last drop out. MOCKTAIL OPTION: Leave out the alcohol and use either extra cucumber juice, lemon juice, or club soda in its place.
