Turmeric Rosemary Syrup
Customers have been clamoring for the Turmeric Rosemary Syrup recipe used in our Rosebud Latte.
Our Rosebud Latte pays tribute to the bittersweet nostalgia that comes along with the season, brought on by holidays, or too many old movie marathons to pass the dark days.
For the signature syrup:
- 4 oz (110g) fresh Turmeric
- 1 oz (30g/22 branches/5 tbls) fresh Rosemary
- 3 cups sugar
- 2.5 cups water
Wash turmeric & rosemary well. Strip rosemary leaves off branches. Cut turmeric into small pieces.
Add sugar, rosemary leaves and turmeric to bowl of a food processor. Run until herbs are pulverized, about 1 minute. Allow to sit for 20 minutes at room temp or 1 hour to up to overnight in the fridge.
Add hot (190° Fahrenheit plus) water. Stir until all sugar is integrated. Strain and decant into syrup bottle.
Please note: As this syrup uses raw ingredients it is should be used within one week from creation. It can be frozen upon creation for up to two months, in which case it must be discarded one week from its defrost date.
Build latte normally, adding turmeric-rosemary syrup to milk. Add 20g (just under an ounce) to an 8 ounce drink or 30g (a little more then 1 fl oz) to a 12 ounce drink.
Add 1 oz turmeric rosemary syrup, 2 oz gin, fill highball glass with a few ice cubes and fizzy water. Stir well & bottoms up!