Happy quarantine month two everyone! I've been very envious of my friends without kids during this time - friend of the blog Zack has been incredibly industrious during his time apart, testing out different shrubs, citrus-cellos, bitters, and oleos. I've had time to make... one batch of juniper syrup, using dried juniper berries that I bought back in November. Our little person has decided to push back his bed time, so our adult time has been slightly curtailed (and we're still working during the day, thankfully). However, our new normal doesn't leave a lot of time for bar exploration (and my normal drinking partner is pregnant, so I'm drinking for one).I did make juniper syrup though! And I've enjoyed playing around with it, even making a few virgin G&T-like mocktails for Ann. I've only used it with gin drinks so far, but the extra punch of juniper makes the drinks even more fresh and floral. Juniper plays well with lime (hence G&Ts), and grapefruit is another good friend. I named the drink after a nickname of juniper, "boughs of the supernatural." The recipe follows - enjoy!
Ingredients: 1.5 oz gin (I used St. George Botanivore), 0.75 oz juniper syrup*, 0.75 lime juice, 0.5 oz Deep Eddy Ruby Red grapefruit vodka, 1.5 oz soda
Preparation: Combine the first four ingredients in a Boston shaker, shake over ice and strain into an ice-filled collins glass. Top with soda water and garnish with a lime disc.
Notes: To prepare the juniper syrup, combine 1.5 cups of water and 1.5 cups of sugar in a small pot. Bring to a boil, then add 3 tbsp dried juniper berries. Boil for 1 minute, then reduce to a simmer for 10 minutes. Turn off heat and allow to cool for 30 minutes. Strain liquid through cheese cloth to remove particles, and bottle for up to three weeks.
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