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Perennial Cocktails: Simple Syrup, Shrub & Bitters

This series of drinks features perennial plants and herbs that can all be grown here in Illinois! Perennial herbs come back every year and are a great addition to any garden. Learn how to make the following to diversify your cocktails!

 

  • Simple Syrup: A thick, sweet liquid made by dissolving sugar in water used to sweeten cocktails
  • Shrub: A combination of fruit, sugar, and vinegar that creates an acidic syrup that adds depth and complexity when mixed into a cocktail. 
  • Bitters: Liquor created using plant and natural herb flavors. 

 

 

Ingredients
Fennel Simple Syrup
Sugar
1 cup
Water
1 cup
Fennel bulb, chopped
1
Salt
Dash
Fennel Sage Fizz
Fennel syrup
1 ounce
Vodka
1 1/2 ounce
Lemon, juiced
1/2
Sage leaves
3
Soda water
Fennel sprig
Blackberry Rosemary Shrub
Sugar
1 cup
Fresh blackberries
1 cup
Rosemary sprigs
2
Apple cider vinegar
1 cup
Blackberry Basil Mule
Fresh blackberries
2
Basil leaf
1
Lime, juiced
1/2
Vodka
2 ounces
Blackberry rosemary shrub
1 ounce
Ginger beer
Basil
Garnish
Rosemary
Garnish
Lavender Rose Bitters
Dried lavender
1 ounce
Dried orange peel
1 ounce
Dried rose petals
1 tablespoon
Dried ginger
1 teaspoon
Vodka
1-2 cups
Lavender Rose Martini
Vodka
1 1/2 ounce
Simple syrup
1/2 ounce
Lemon juice
1/2 ounce
Lavender bitters
4 dashes
Lemon peel
Garnish
Fennel Simple Syrup
  1. To make the simple syrup, add water, sugar, and salt to a large saucepan over high heat. Heat to a boil and allow sugar to dissolve.
  2. Add the fennel bulb and steep for 15 minutes.
  3. Strain the fennel and allow it to cool. Store in the fridge for up to 2 weeks.

 

Fennel Sage Fizz
  1. In a rocks glass, muddle 1 ounce of fennel syrup with 3 sage leaves.
  2. Add lemon juice and vodka and stir.
  3. Fill the glass with ice. Top with soda water and garnish with a sage leaf and a fennel sprig.

 

Blackberry Rosemary Shrub
  1. Mash blackberries with sugar until they are fully incorporated. Let sit for 15 minutes.
  2. Add blackberry mix to a large mason jar. Add apple cider vinegar and rosemary sprigs. Seal the jar and place in the fridge undisturbed for 3-5 days.
  3. When the shrub is ready, use a fine mesh strainer to strain out the blackberry solids.

 

Blackberry Basil Mule
  1. In a rocks glass or copper mug, muddle 2 blackberries, 1 basil leaf, and half a lime, juiced.
  2. Add vodka and shrub and stir.
  3. Fill the glass with ice. Top with ginger beer and stir again. Garnish with a basil leaf and a rosemary sprig.

 

Lavender Rose Bitters
  1. Grind the lavender, orange peel, rose petals, and ginger into a powder.
    1. You can use a blender, coffee grinder, or mortar and pestle to do this.
    2. If you don't have any of these, just try to find something (muddler, back of a spoon, cup, etc) to grind up the herbs a bit. They will be completely strained out at the end, so it is okay if they aren't a fine powder.
  2. Place herbs in a jar and pour vodka over herbs, adding enough to cover by at least 2 inches.
  3. Store in a cool dry place for 14 days, shaking the jar several times per day.
  4. When ready, use a cheesecloth or coffee filter to strain out the solids. Store in an airtight container. Bitters are best stored in dropper bottles, as only a minuscule amount is used in a cocktail!

 

Lavender Rose Martini
  1. In a cocktail shaker, add vodka, simple syrup, lemon juice, bitters, and ice. Shake vigorously until cold.
  2. Strain into a martini glass and garnish with a lemon peel. 
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