Before I moved to New York, I worked as a bartender for three years while in school. By the time I graduated, I was itching (begging, pleading, praying, considering selling my soul…) to leave the service industry.However, now that I work at a desk job (and I can’t believe I”m saying this), but I actually miss being behind the bar.
Not for the drunk customers.
Or the clean up.
Or the late nights.
Or never having the same schedule as your friends.
Or that the last thing you want after a long shift is to drink the stuff your covered in (okay, this is totally not true, but it’s what you tell your parents).
But anyways – there *IS* a ton of really great stuff about tending bar as well. I found myself so excited about learning how different ingredients and tastes work together, how to play off of people’s preferences, how to make the classics (and then how to twist them into new favorites)!
And, occasionally, your customers are really great. Not wedding parties. Never wedding parties. But I made some really good friends from some of the staff and some of our regulars and would never give up that experience.
So, expect more cocktails up on the blog. I miss making them (and drinking them).
This pretty pink one was a result of having rosemary and blueberries (they’re finally in season!) on hand. Scroll down to learn how to infuse your very own homemade simple syrup and use it in a fizzy, foamy cocktail!
Rosemary-Infused Simple Syrup
1 c. sugar
1 c. water
3 – 4 rosemary sprigs (or other herb)
Bring water to a boil in a small saucepan. Stir in sugar until completely dissolved. You’ve made simple syrup! They call it simple for a reason.To infuse it with rosemary, reduce heat to lowest, add your sprigs. Let sit and stir occasionally. I left this on for about a half an hour, and then let it sit without heat for several hours, but this isn’t necessary. The longer you let it sit, the stronger the rosemary flavor in your syrup will be. I like mine strong, so sometimes I let it sit for the rest of the day (or overnight)!
Strain out the rosemary sprigs and keep in the fridge in a sealed container for up to 6 weeks.
Rosemary-Blueberry Gin Sour, makes one.
1.5 oz (1 shot) gin
.5 oz homemade rosemary simple syrup
1 oz lemon juice (about half a large lemon)
1/4 c. fresh blueberries (about a handful)
1 egg white
Combine all ingredients in a shaker and muddle blueberries. Shake with ice until egg is nice and frothy and strain into glass (up or with fresh ice – you choose!). Garnish with lemon wedges or twist, blueberries, or extra rosemary. Sip and enjoy!
Adapted from this recipe.