SPRING CLEANING is a rewarding experience in any situation. Recently, however, a pantry purge brought out a surprising dividend: cocktail-hour inspiration.
I took cues from the Prohibition-era classic, the Bee’s Knees. I simmered the honey jar dregs with water and a sprig of rosemary to make a syrup that had a delightful bite. The result is a refreshing, delicious drink that can be mixed with lemon juice.
Fool’s Gold
This mocktail has all the flavor of the Bee’s Knees but with all the modern-day flair.
TOTAL TIME 40 minutes
MAKES1 cocktails
Ingredients
1 cup honey
1 cup water
Three sprigs of fresh rosemary
3/4 ounces lemon juice
1 1/2 ounces of nonalcoholic Gin, such as Ritual Monday or Spirit of Gin
Directions
The honey-rosemary syrup is made by heating honey and water in a small saucepan. Mix honey and water until it dissolves. Next, add two rosemary sprigs. Let cool for 30 minutes before removing from the heat. Let the syrup cool to room temperature before discarding the rosemary. The syrup can be kept in the refrigerator in a sealed container for up to 2 weeks.
Mix the ingredients in a shaker. Mix 3/4 ounce honey-rosemary syrup with lemon juice and nonalcoholic gin. Once the mixture is cold, shake vigorously and strain into a glass. Garnish the glass with a rosemary sprig.
