mixology: summer quenchers with Royal Rose Syrups

I love to drink things: lemonade, limeade, berry drinks and fresh seasonal juices quench my thirst.  Of course I am not one to shy away from a great cocktail or a nice glass of wine either, though with the impending arrival of Baby #2 I stick to 'virgin' drinks these days.   After making Brian's Berry Limeade a few weeks ago, I decided I should really post more drink recipes.  

Royal Rose Syrups is a local Brooklyn-based company that makes simple syrups using organic ingredients, fair trade sugar, filtered water in addition to fruits and spices. The company was started by Emily Butters and her fiancé Forrest Butler. According to a piece the Tasting Table, canning peaches innocently led to the company's start.  Forrest asked if he could use left-over canning liquid which was then used in experimental batches of simple syrup…and Royal Rose Syrups was born.

I got my hands on some samples which included Raspberry, Lavender-Lemon, Cardamon-Clove, Rose and Three-Chiles.  
Here are a few recipes using Royal Rose Syrups.  These drinks are delicious and are perfect for a summer picnic or your July 4th BBQ party.  So go ahead, get in touch with your inner mixologist...bottoms up and enjoy!

For the mama-to-be/non-alcoholic...
Eternal Summer  (Courtesy of Royal Rose Syrups)
Yields: 1 serving
Juice of half an orange
3.5 oz. cranberry juice
3/4 oz. of Royal Rose Lavender-Lemon Syrup
Half a shot of lemon juice
Shake like mad, pour over ice, top with 7-Up (I went with some San Pellegrino) and garnish with an orange. Enjoy!

For those who imbibe the real stuff...
Cigarette Girl (Courtesy of Royal Rose Syrups)
Yield: 1 serving
2 oz. gin
3 teaspoons Royal Rose Raspberry Syrup
3 teaspoons freshly squeezed lemon juice
Fresh mint
Soda water
In a Boston shaker or jam jar, combine mint with raspberry syrup and lemon juice.  Add ice and gin and shake vigorously.  Serve on the rocks with a splash of soda water and a sprig of mint.  Enjoy!

World's End (Courtesy of Tasting Table, Adapted from Royal Rose)
Yield: 1 serving
½ ounce Royal Rose C
ardamom-Clove Syrup
½ ounce fresh lemon juice
2½ ounces white rum
Lime wedge
Combine the syrup, lemon juice and ice in a Boston shaker. Add the white rum. Shake vigorously and serve straight up or on the rocks with a lime wedge.

Full size syrups cost $10 and are available at: Stinky Bklyn, Blue Apron, By Brooklyn, Brooklyn Larder and online at royalroseny.com