The Rosemary Mulberry Spice
I had a lot of fun creating this new Sober Pairing drink. We have fresh mulberries growing on some trees here on the farm, so I spent an afternoon picking the ones that were perfectly ripe, and then making the simple syrup which is the base of this drink. If you don’t have mulberries growing near you, any fresh in-season berry will work, though blackberries would probably be the closest in flavor. There are a few more steps to this drink than the last so let’s get into it!
Here’s what you’ll need:
- 1 1/2 cup fresh mulberries
- 4 sprigs fresh rosemary
- zest of 1 lemon
- a squeeze of lemon juice
- 3 cups raw organic sugar
- 2 oz Seedlip Spice 94
- 2 oz FeverTree Tonic Water
- water, optional
- First, we’ll make the Mulberry Simple Syrup we’re using in this drink. Gather about 1 1/2 cup fresh ripe mulberries (or other local seasonal berry!). Rinse them off, and add them to a sauce pan with rosemary, lemon zest, and lemon juice. Pour in sugar, and cook the berries, mashing them up a bit with a spoon as they cook. Cook until all the sugar has melted and the simple syrup has formed.
- Get a thin mesh strainer, cheesecloth, or coffee filter, and pour your simple syrup into a clean jar. Discard the remaining berries and rosemary. (I found my simple syrup to be fairly concentrated, so I watered it down a little bit at this point – about 2 tbsp of water per cup of simple syrup, but this is optional!)
- Let your syrup cool down. I made my simple syrup the day before so it had plenty of time to get nice and cold before I made the drinks.
- To make the drink, first fill your glass halfway with ice. Then add in Seedlip Spice 94, followed by your Rosemary Mulberry Simple Syrup.
- Top with Fever Tree Tonic Water, and garnish with a spring of fresh rosemary.
- Enjoy! I prefer this Rosemary Mulberry Spice with aged sheep’s milk cheeses or alpine styles, like the Havilah I make here at Cherry Grove Farm, but definitely experiment with it and let me know what you pair it with!