Mixed Herb Cooler

Printemps 2015
201502056.jpg
food and drink

BY: Christopher St. Onge

In a tall glass filled with ice, combine 1 tbsp (15 mL) Mixed Herb Syrup (recipe follows), 3 tbsp (45 mL) pink grapefruit juice and 2 oz Lillet. Top with soda and float a drizzle of Aperol. Garnish with lavender, tarragon or lemon verbena or a combination of all three.

Makes 1 drink

MIXED HERB SYRUP

Combine 1 cup (250 mL) water and ½ cup (125 mL) sugar in a small saucepan over medium heat. Bring to a boil and stir in ¼ cup (60 mL) firmly packed lemon verbena leaves, two 6-inch (15-cm) sprigs lavender, and four 3-inch (8-cm) sprigs tarragon. Remove from heat and let steep while cooling to room temperature, about 30 minutes. Strain herbs from syrup and discard solids. Refrigerate until chilled.

Makes 1¼ cups (310 mL)

What to Serve