Posted in Food and Beverage
Have you tried the Sparkling Rosemary Lemonade from L’Auberge Veranda Bar yet?
Todd Brinkman, Food & Beverage Director, shares with us his insight behind creating this delicious cocktail that combines rosemary grown on property and white whiskey.
I prefer to build cocktails that have ingredients which enhance the flavor profile of the base spirit. My favorite way to do that is using herbs and spices in syrups.
One of my favorite herbs is rosemary, which grows robustly in most parts of the country even here in Arizona. I make a basic lemon syrup, equal parts of fresh lemon juice and raw sugar brought to a simmer, and take a handful of fresh rosemary sprigs and let it steep for 30 minutes. This syrup has the fresh sweet-acidity of the lemon with an herbaceous note. To lighten this up I mix it with a shot of un-aged spirit, I prefer Death’s Door White Whiskey from Wisconsin, and top off with Seltzer water.
This light and refreshing cocktail screams summertime by the creek.
~Signing off CreekSide, L’Auberge