This time of year it becomes essential to capture snatches of sweetness whenever and wherever you can.
Sometimes that sweetness is metaphorical (taking a walk in the last of the precious golden light, breathing the aching cold air, and noticing the quiet beauty of the architecture of the bare trees, say) but sometimes it is literal...as the prophet said: just a spoonful of sugar helps the medicine go down. Now is the perfect time to bring a little something sweet, fancy, and just plain special to the rituals of the days, in the most delightful way.
Enter: a gorgeously illustrated apothecary-style bottle delicious N/A drinking syrup. Delicately flavored with sustainably sourced botanicals and lovingly crafted in Paris by a team of bon-vivants and alchemists, these next-level syrups are so marvelously extra, a little frivolous in the best possible way, the perfect dose of literal AND metaphorical sweetness for your winter get down.
We've been loving it drizzled over just-warm Everything Cakes, adding a tot to the daily seltzer, or literally just spooning it over fresh snow for a Foundry-grownup-and-kiddo approved après sledding treat:
If some part of your ritual sweetness requires a more sophisticated application than simply syrup + snow (though even that feels *quite* fancy), we've been enjoying tinkering around with these flavor pairings, with a little additional genius from our own resident mixologist, Grant—trust him on that pickle juice, friends. Fun suggestions for sweet times, tailored by flavor profile below:
Mediterranean Gin + Tonic
with High Desert Juniper Rosemary Sage Syrup
The Forgotten Library
with Goldfinch Honey Vanilla Chamomile Syrup
1.5 oz Rye Whiskey
.25 oz Laphroaig 10 year
.25 oz Goldfinch Simple Syrup
2 dashes Angostura Bitters
Optional: Fernet Branca Rinse and/or Vanilla Bean garnish
Add ingredients to shaker or large glass over ice. Stir. Rinse your drinking glass with Fernet if using. Strain drink into glass over ice. Garnish with half a vanilla bean.
N/A TAKE: Replace Rye + Laphroaig with Lapsang souchong or single fermented kombucha.
Golden Age Golden Milk Latte
with Golden Age Salted Honey Cardamom
1/4 cup milk
1/4 teaspoon ground turmeric
1 teaspoon coconut oil
pinch of black pepper
.75 oz of Golden Age simple syrup
Heat 1/4 cup milk, 1/4 teaspoon ground turmeric, 1 teaspoon coconut oil, pinch of black pepper, and .75 oz of Golden Age simple syrup over medium heat. Stir frequently until milk starts to simmer around the edge of the pan. Allow it to simmer on low for one minute. Pour into a bowl and whisk until foam forms.
Brew one cup of hot fresh coffee and pour into mug leaving room for milk. Add hot Golden Age milk and a reserve a dollop of foam to spoon on the top. Garnish with a sprinkle of ground cardamom.
N/Caffeine Take: Double this and omit the coffee altogether.
A TAKE: Add 1/2 oz bourbon to the milk while heating (we won't tell your Ayurvedic practitioner).
with Dusk Black Tea + Lavender Syrup
Snake in the Grass
With Meadowland Signature Blend Syrup
1 oz white rum
½ oz overproof dark rum
¾ oz fresh lime juice
½ oz Meadowland Signature simple syrup
4 mint leaves
Add mint leaves and Signature simple syrup to a shaker over ice. Muddle, then add ice and remaining ingredients. Stir until full dilution. Strain into a rocks glass over ice. Garnish with mint sprig.
N/A take: replace rum with 1 oz ginger beer and 1 oz coconut water.