The new cocktail is fresh and light and surprising. No more store-bought syrups and packaged pina colada mixes.

A new generation of bartenders is making artisanal drinks based on fresh, local and homemade ingredients. They use fresh fruit and an assortment of herbs and spices to create deep flavor without resorting to cloying sweetness.

There’s no better way to welcome spring than to get set for cocktails on the balcony.

Simple syrup, which is the base for many cocktails, is just that: a simply-made syrup of simmered sugar and water that can be made ahead of time and stored in the refrigerator until ready to use.

Here are a few recipes for flavoured syrups to keep on hand for an infinite variety of mixed drinks – with or without alcohol.

 

Simple Syrup

The classic bar syrup is equal parts sugar and water. Use it one ounce at a time and store the rest in a sealed bottle in the refrigerator for up to 6 months.

  • 1 cup water
  • 1 cup sugar

Bring water to a boil in a medium saucepan. Add sugar, reduce heat and simmer, stirring occasionally, just until sugar dissolves. Remove from heat. Allow to cool and transfer to a bottle. Store in the refrigerator until needed.

 

Rose Syrup

Lime juice and rose water, found in Middle Eastern and Iranian grocery stores and in the specialty aisle at many supermarkets, makes a lovely syrup that is perfect for adding exotic floral notes to iced tea. It’s also great with gin and tonic. Just add an ounce or so to the mixed drink, stir and serve.

  • 1-1/2 cups water
  • 2 cups sugar
  • ¼ cup freshly squeezed lime juice
  • ¼ cup rose water

Bring water to a boil in a medium saucepan. Stir in sugar, reduce heat and simmer 10 minutes, until slightly thickened. Add rosewater and lime juice and simmer another 5 minutes. Strain through a fine-mesh sieve, cool and store in a covered bottle until ready to use.

 

Rosemary Syrup

I love this herbal syrup mixed with sparkling wine and pear juice for a bubbly summer cocktail I call a rosemary & pear sparkler. If you grow rosemary in the garden or in a pot on the balcony, rosemary syrup is a great way to preserve its intense aroma.

  • 1 cup water
  • 1 cup sugar
  • 4 rosemary sprigs

Combine all ingredients in a medium saucepan. Bring to a boil then reduce heat and simmer for 5 minutes. Remove from heat and let stand at least 30 minutes or up to 2 hours. Strain, discard rosemary sprigs and transfer syrup to a clean jar or bottle. Store in the refrigerator for up to six months.

To make Rosemary & Pear Sparkler:

In a champagne flute, stir together 1 ounce rosemary syrup and four ounces pear nectar. Top with chilled sparkling wine.

 

Ginger Syrup

The kick of ginger gives this sweet syrup real character. Use it to sweeten iced tea with lemon or to make a ginger mojito. Or just add to club soda with ice for a simple refresher.

  • 1 four-inch piece gingerroot
  • 1 cup sugar
  • 1 cup water

Cut unpeeled ginger into thin slices. In a medium saucepan combine ginger, sugar and water. Bring to a boil, stirring to dissolve sugar, then reduce heat to low and simmer 30 minutes. Remove from heat and allow to cool before straining out ginger and transferring to jar or bottle. Store in refrigerator until needed.

To make a Ginger Mojito:

In a tall glass, muddle together 1 ounce rum, 6 mint leaves, the juice of half a lime and 1 ounce ginger syrup. Top with club soda and add ice and a few mint leaves for garnish.