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Author Notes: Summer in Provence is an interpretation of a cocktail sampled at Fig and Olive in New York’s Meatpacking District. Theirs is a martini, but ours is more of a back porch sipper. The combination of fresh fruit juice, tangy gin, and savory spices creates a cocktail fit for a balmy summer evening. It’s refreshing, yet not so sweet that I can’t stop drinking it (this is a problem for me with sweet drinks). It's perfectly well balanced.
Summer in Provence does take some prep work as the thyme and rosemary syrup must be made ahead of time and chilled. A muddler is also beneficial, but not necessary; The back of a spoon works almost as well. —The Wandering Gourmand
Food52 Review: I love the smell of rosemary so much that I’ve taken it on in my tiny studio as a valid attempt at urban farming! I rarely use rosemary while cooking, but I’ve never turned down the chance to use it in a refreshing, herbaceous cocktail. The herbal flavors infuse really well into the sugar, and better yet, the recipe makes enough to keep a stash in the fridge for those spur-of-the-moment urges for a creative cocktail. —Jacqueline Filla
Rosemary Thyme Syrup
- 1 cup sugar
- 1 cup water
- 1 sprig thyme
- 1 sprig rosemary
- Mix the water, sugar, and whole sprigs of thyme and rosemary in a small pan.
- Bring mixture to a boil for five minutes, or until the sugar has dissolved and the mixture is thickened.
- Remove the saucepan from the stovetop and allow to cool.
- 4 blackberries
- 3 ounces gin (choose one a bit more citrusy like Cardinal Gin)
- 1 lime wedge
- 1 splash club soda
- 1 handful crushed ice
- 1 tablespoon rosemary thyme syrup
- Muddle 4 blackberries in the bottom of a cocktail glass. Add crushed ice.
- Add gin, thyme rosemary syrup, and a squirt of the lime wedge. Fill the glass the rest of the way with club soda. Cheers!