Rosemary Limeade with a Kick

Twas the night before school started
And all through the house,
The spirit of summer had departed
And I felt like a louse.

If I haven’t mentioned it before, I am on a countdown.

I’m on on the short list.

I see light at the end of the tunnel (and it better not be a train).

Yep, retirement is in sight.

So, after a whirlwind flight to Houston so I could ride back with The Hubs (who had been down there working for two weeks), a horrendously hot morning weeding the garden (which turned into a Hellishly hot day), and the start of school looming, I sent The Hubs to the store for Italian sausage for an easy pasta dinner.

He came back wagging some limes and some club soda.  “I thought you could whip up an afternoon cocktail for us.”

He’s the sweetest!

I had made Rosemary Lemonade before but hadn’t ever really thought about the combo of rosemary and limes.  I did a quick search and found that there are numerous versions out there in blog-o-land.   Some had to set overnight in the fridge to meld.   That wouldn’t work here.   I merged and morphed a couple of recipes together for this limeade with a kick.

Rosemary Limeade with a Kick
Based on Sparkling Rosemary Limeade from the Kitchn and  Baja-Style Limeade from the Food Network.

1 c. filtered water
1/2 c. agave nectar
zest of two limes
1 3-inch sprig rosemary
1 1/3 c. lime juice (about 5 large limes)
1 1/2 c. club soda
4 oz. vodka (or more, depending on how big of kick you want)
1 oz. triple sec

Place water, agave nectar, lime zest and rosemary in a small sauce pan.  Bring to a boil, stirring often.   Remove from heat and let steep for 10 minutes.   Strain into a heatproof vessel like a glass liquid measuring cup.   Let cool.

After mixture is cool, place rosemary-agave syrup in a serving pitcher.   Add lime juice, club soda, vodka and triple sec.   Taste and adjust sweetness level with a bit more agave if needed. Serve over crushed ice with a lime wheel.

Notice the hue of the finished product.  It is a bit tawny colored.   All I had in the house was a really dark agave nectar.    Since the original version, I have made this again with honey and tequila.   I don’t know which I like the best.

Cheers!   Here’s to the 2015-16 school year!