Edible Cocktails by Natalie Bovis

Author:Natalie Bovis [Bovis, Natalie]
Language: eng
Format: epub
ISBN: 978-1-4405-3368-6
Publisher: F+W Media, Inc.
Published: 2012-06-15T16:00:00+00:00

Combine ingredients in a heavy bottomed pot. Simmer over low heat until all color and flavor is extracted from the rhubarb and the fennel. Strain the syrup through cheesecloth. Store in an airtight bottle. Refrigerate.

{ Bangkok Lemongrass–Agave Syrup }

The fresh, citrusy aroma and taste of this syrup is so versatile that it works well with most spirits. Using agave nectar as a base is not only a healthful alternative to white sugar but also brings more flavor to the forefront of the cocktail.

1 cup agave nectar

¼ cup fresh lemongrass

2 vanilla bean pods

¼ cup Candied Lime (Chapter 6)

⅛ cup citrus flowers (optional ingredient, if available. These can be found at a farmers’ market or backyard tree, depending on where you live.)

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