Why is there a cat photo here? Because we are in photo purgatory and don’t have a nice shot of Rosemary Simple syrup.

Rosemary simple syrup is the duct tape of the kitchen. Use it as it was intended–a layer of flavor. Garnish a cornmeal cake or stir it into a cocktail. Or, use it as a quick fix. It has made its way into a bolognese or two (don’t judge, the means justified the ends) and it has certainly helped lamb along on the grill.

Basically, when you are in front of the stove and you keep asking yourself “what does this need?” Rosemary simple syrup could be the answer.

Keeps: 12 days
Time: 30 minutes

Pear Cocktail

3 cups water

3 cups white cane sugar

1 TBSP Rosemary

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Heat water, sugar and rosemary in a pot on the stove and let boil for 3 minutes.

Remove the pot from heat and stir ingredients.

Let cook and keep in a glass container for up to 2-weeks

In a glass bottle (with rosemary sprig jauntily prominent) this is one of those things you keep in the refrigerator that feel more like decoration than ingredient.

Sugar and rosemary are happy to hang with big, thoroughly oaked reds. Especially if charred red meat is involved. Otherwise, keep the simple syrup as a pre wine dinner, post wine dinner ingredient.