While simple syrup can be infused with anything from spices to chiles, it’s especially tasty when it reflects the season and the place. This wintry L.A. version combines the pine notes of rosemary with the scent of eucalyptus in bay leaves. It works just as well in a refreshing citrus spritzer as it does in a warming mug of mulled juice. The former gets the night started and the latter helps end it.
From the story: Dry January mocktails to make you feel good this winter
Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve the sugar.
Remove from the heat and immediately add the rosemary and bay leaf. Cool to room temperature.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.