Stressing about your first five-day work week in what seems like forever? Have some leftover champagne from New Years? This tasty little recipe for a cocktail simple syrup can help you hold onto the feeling of the holiday season after a long work day.
One of my favorite restaurants in Providence is Duck & Bunny, the snuggliest crepe and cupcake joint, with a patio that feels like entering the secret garden but with better food. If you have come to visit me in the last year, I almost guarantee that I have taken you. They introduced me to a deep love for champagne cocktails, so I decided to experiment with my own this weekend to celebrate a visit from one of my dearest friends from Atlanta.
2 cups of granulated sugar
1.5 cups of blueberries (fresh or frozen)
1/2 lemon and lemon zest
Large handful of mint leaves
Champagne of your choice
Side note: do not underestimate how hard it is to buy a bottle of champagne on January 2nd. Almost harder than it was to buy a bottle of water in Boston after the pipe burst of 2010.
Combine all ingredients in saucepan and bring to a low boil. Let the mixture simmer for around 20 minutes. It will make your whole kitchen smell sweet and delicious. Place a cheesecloth or paper towel into a colander and strain mixture over the top. Let cool.
Pour mixture into glass and top with champagne and garnish. I used about a tablespoon of the simply syrup, but I really would have preferred to make it more like half and half- it was so tasty! If you are looking for a different kind of flavor sensation, look to one of my personal favorite blogs, FiveThirtyTwo, on directions to make an herb infused syrup.