Claire Sprouse's Outlook Good Cocktail
This bright and herbaceous cocktail is a great way to nip food waste in the bud, plus it’s the perfect cooler to sip on your fire escape in warmer months. Best of all, it’s simple. Any spirit is suitable for this drink! We prefer mezcal when we’re in the mood for something boozy, and dry vermouth when we’re digging something lighter.
Makes 1 serving
Photo by Breanne Furlong
ingredients
1 cup hot water
1 cup sugar
¼ cup fresh herb stems and scraps such as basil, mint, or rosemary
¼ cup/2 ounces mezcal, dry vermouth, or any spirit you have
1 tablespoon/½ ounce lime juice
method
Make the herb syrup: Combine water, sugar, and herbs in a small pot. Cook over low heat, stirring often until sugar is dissolved, about 5 minutes. Let cool, then strain. Herb syrup will keep, tightly covered in the refrigerator, for about one week.
Make the cocktail: Combine 1 tablespoon herb syrup, the spirit of your choosing, and lime juice in a pint glass and top with ice. Stir and enjoy.
Recipe excerpted from Serving New York, edited by Kristin Tice Studeman.
All proceeds from the sale of Serving New York go to ROAR x Robin Hood’s restaurant relief fund, providing cash assistance to NYC restaurant workers.
