Winter herb syrup is a fragrant, savory-sweet mixer made by gently infusing fresh herbs like rosemary, thyme, and sage with sugar, yielding a golden-amber syrup that adds aromatic depth and subtle sweetness to cocktails. This version emphasizes the herbs’ earthy, warming flavors, making it a versatile addition to whiskey, gin, bourbon, and festive drinks.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 200 g sugar and 25 g gum arabic powder to a blender.
Measure out 200 ml hot water, then slowly pour into blender with sugar and gum arabic powder and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar and water mixture, 5 sage leaves, 4 thyme sprigs, and 2 rosemary sprigs to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove herbs and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.