Cook Club: The bee’s knees

Holiday season is in full swing, and that means plenty of family gatherings, office parties and get-togethers with friends. Whether you're looking for a cocktail to impress at the next party or want something to sip at home in front of the fireplace, Cook Club has you covered.

Following up on last month's Cook Club feature on preserving herbs, I wanted to feature more of the garden herbs that are still going strong thanks to this year's unseasonably warm weather. Lavender and rosemary were still green as my colleague Liz Zabel (find her video of these recipes at thegazette.com/life) and I were preparing this month's Cook Club, so we picked some and brought it inside take center stage in two seasonal cocktails.

Our cocktails, Lemon Lavender Champagne and Hoopla Honey Bourbon, start with simple syrups made with these two fresh herbs. Simple syrups are a staple behind any bar, and are very easy to make — just boil one part sugar and one part water with the herb of your choice. For these versions, we switched out the sugar with honey for a richer flavor.

Most lavender syrup recipes call for using the flowers, but I've found using the leaves works just as well and is easier to manage from a backyard garden, especially this late in the season. You don't need to pull the leaves from the stems — just clip into sprigs and toss a handful into the water and honey mixture on the stove. The same holds true for rosemary.

The nice thing about simple syrups is how versatile they are. Almost anything can be used for flavor, and they can be used for far more than just cocktails. Try mint, rose, sage, ginger, lemon and orange peel or even chili syrups to give your concoctions a kick. Sugar ratios can be adjusted according to your preference. Some recipes call for two cups of sugar for every one cup of water; others call for less sugar than water. Once infused, the syrup can be kept in an airtight container in the refrigerator for up to one month.

Not sure what to do with all this infused sugar or honey? Mix it into coffee or tea, add flavor to lemonade, drizzle over ice cream or cake or mix into carbonated water for your own homemade soda flavors.

Cheers!

Simple Syrup

Bring 1 part water, 1 part sugar or honey (we used one cup of each) to a boil with small handful of herb of choice, so that sugar is completely dissolved. Reduce heat, let simmer two minutes. Remove from heat and let cool. Remove or strain herbs from syrup and serve. Store in an airtight container in the refrigerator for up to one month.

Lemon Lavender Champagne

Lavender honey syrup, Champagne or sparkling wine, lemon, fresh lavender to garnish.

Start with two tablespoons lavender honey syrup and a slice of lemon in a glass. Cover with Champagne and muddle lemon. Garnish with a fresh lavender sprig and serve.

Hoopla Honey Bourbon

Rosemary honey syrup, bourbon, lemon, cinnamon and fresh rosemary to garnish.

Pour 1.5 ounces bourbon over ice, add a lemon slice and three tablespoons honey rosemary syrup. Stir, and muddle lemon. Sprinkle with cinnamon and garnish with fresh rosemary sprig.