Chocolate is predictable. Cards are so commercial. Flowers die.
If you really want to wow your honey, consider a cocktail. Let’s be honest – booze is how most of us wound up in a relationship in the first place. Walking in the door at the end of a long Valentine’s Day, I know nothing would please me more than an expertly crafted cocktail in the outstretched hand of the one I love.
This Rosemary Fizz has a surprising flavor from the woodsy herbs, and is also bubbly courtesy of the, um, bubbly. A splash of champagne (or Prosecco, or any sparkling white or rose), tops off this lovely drink for the love of your life. Any extra simple syrup will last a week or two covered in the fridge, and is just as refreshing in a noontime mocktail.
Just for the record, I’m all talk, and am happily accepting cards, flowers, and chocolates 365 days a year. Happy Valentine’s Day!
For the simple syrup:
4 sprigs rosemary
1 cup water
1 cup sugar
For the cocktail:
lots of ice
gin or vodka
ounce rosemary lemon simple syrup
extra sprigs of rosemary and lemon wedges, for garnish
- Place the water, sugar, and rosemary in a small sauce pan. Use a vegetable peeler to remove the yellow rind of the lemon, taking care to avoid the bitter white pith. Add the lemon peel to the pot. Reserve the lemon.
- Turn on the heat under the saucepan to medium. Bring to a boil slowly, whisking often.
- Continue to cook until the sugar is totally dissolved. Remove from heat. Squeeze in the reserved lemon juice. Let the syrup cool in the pot. Fish out the rosemary and lemon rind and discard.
- To make two drinks, fill two cocktail glasses to the top with ice. Add two ounces vodka or gin to each cup, followed by 3/4 of an ounce of rosemary syrup.
- Add a splash of cranberry juice and stir well.
- Add enough sparkling wine to each glass to fill to the top.
- Garnish with a sprig of rosemary and enjoy!
This recipe can make up to ten drinks.
Rosemary Fizz makes a lovely Valentine (along with that chocolate)