In honour of tomorrow's longest night of the year -- we are sharing the (current!) recipe for non-alcoholic cocktail The Sun. We would love for it to be part of your holiday celebrations! If you make it, please share a picture and let us know how the recipe works for you! We're still beta-testing everything, so feedback is hugely appreciated.
This time of year can be joyous or painful or a combination of them both. No matter how you feel about the Holidays, we hope you are keeping warm.
And remember: after Saturday's Winter Equinonx, things will start getting brighter.
Note: this recipe involves use of a blowtorch! Small ones are available at most kitchen supply stores. If you can't find one -- or if it seems too daunting -- you can instead heat the rosemary when it appears in the steps below, in a pan set to high.
(If you do use a blowtorch, please exercise caution by clearing your workspace of flammable materials like paper bags or cooking oils. And make sure you tie your hair back!)
Approximate time needed: 20 mins
Produces: 450mL of the Sun mix
- 5 bunches of fresh rosemary (approximately 5 inches long)
- 200mL of lemon juice (fresh is best but bottled is fine!)
- 250mL of honey
- A pinch of salt
- A half-inch knob of ginger
- Place five bunches of rosemary in an empty steel or cast-iron pot (nothing with enamel or non-stick coating!) and singe them with a blowtorch. Burn the branches enough to blacken the ends of the leaves and produce smoke, but not so much that they are reduced to ash - no one wants a mouth full of carbon.
- Once the rosemary is smoking, quickly add 300mL of water, cover the pot with a well-fitting lid, and bring the water to a simmer. The charred particles on the rosemary and those carried by the smoke and will settle into the water and carry their flavour into the syrup you're making.
- Once the water is simmering, mash the ginger section with the flat of a knife and add it to the pot to steep -- covered -- for five minutes.
- Add the honey and salt, then remove from heat. Stir well to combine. (But don't strain just yet! You want the herbs and ginger to infuse into the liquid for as long as possible.)
- Let sit until cool, stir in the lemon juice, then strain out the solids.
To serve cold:
- Fill a standard 14oz wine glass with ice
- Add 2oz of The Sun mix
- Top with 5oz soda water, stir to combine
- Garnish with a 3-5" sprig of rosemary pushed into the glass, and carefully toast the exposed portion with a blowtorch (enough to smoke, but not to catch fire!)
To serve warm:
- In a heatproof glass or ceramic cup, add 2oz of The Sun mix
- Carefully pour in 6oz hot water, stir to combine
- Lay a 3-5" sprig of fresh rosemary on top, and carefully toast the exposed portion with a blowtorch (enough to smoke, but not to catch fire!)
Regardless of the temperature served, enjoy the drink yourself or hand it to your guest! Be sure to warn them of the still-smoking rosemary sprig.