These are the simple syrups I reference in my cocktail recipes. They’re in alphabetical order. Use them in my recipes or get creative and make your own drinks with these!

All recipes should keep for about two weeks in an airtight container.

 Rosemary Simple Syrup

  • 1/2 cup sugar

  • 1/2 cup water

  • 2-4 sprigs of fresh rosemary

In a small pot or saucepan, bring the sugar, water, and rosemary to a boil. Stir well to get all of the sugar to dissolve. Turn down to a simmer and let simmer for about 5 minutes before removing from the heat. Let it all cool down together for about 30 minutes before straining the syrup to remove the rosemary, then using in a cocktail or storing in the refrigerator.

Rosemary Fig Simple Syrup

  • 1 cup sugar

  • 1 cup water

  • 3 springs of rosemary

  • About 6-8 figs

In a small pot or saucepan, bring the sugar, water, and figs to a boil. Stir well to get all of the sugar to dissolve. Turn down to a simmer and add the rosemary and let simmer for about 15 minutes before removing from the heat. Let it all cool down together for about 10 minutes before straining the syrup to remove the figs and rosemary, then using in a cocktail or storing in the refrigerator. Stays good for 2 weeks.

 sage Simple Syrup

  • 1/2 cup sugar

  • 1/2 cup water

  • At least 12 leaves of sage, or a good handful (stems are fine)

In a small pot or saucepan, bring the sugar, water, and sage to a boil. Stir well to get all of the sugar to dissolve. Turn down to a simmer and let simmer for about 5 minutes before removing from the heat. Let it all cool down together for about 30 minutes before straining the syrup to remove the rosemary, then using in a cocktail or storing in the refrigerator.

 Thyme Simple Syrup

  • 1/2 cup sugar

  • 1/2 cup water

  • Small bundle of fresh thyme

In a small pot or saucepan, bring the sugar, water, and thyme to a boil. Stir well to get all of the sugar to dissolve. Turn down to a simmer and let simmer for about 5 minutes before removing from the heat. Let it all cool down together for about 30 minutes before straining the syrup to remove the fresh thyme, then using in a cocktail or storing in the refrigerator.