Tequila Rose Spritz

Tequila Rose Spritz

Who doesn’t love a good tequila cocktail? Margaritas and Palomas are the classics but the beauty of tequila is that it works well with a diverse array of mixers and flavours. Tequila has such a unique taste and is so versatile.

For this cocktail you’ll need rose water simple syrup. It’s so easy to make and it pairs perfectly with the combination of tequila and cranberry juice.  This Spritz is a pretty little cocktail that’s light and refreshing and perfect for warm summer nights.

Tequila Rose Spritz:

  • 1.5 oz tequila
  • 3 oz cranberry juice
  • 1 oz rose water simple syrup (recipe below)
  • ice
  • soda
  • garnish with a lemon twist

Add first 4 ingredients to a tall glass. Top with soda and garnish with a twist of lemon.

Rose Water Simple Syrup:

  • 1 cup water
  • 1 cup white sugar
  • 1/2 cup rosewater

Add ingredients to a small saucepan over medium heat. Stir until sugar has dissolved and turn off heat. Cool completely and pour into glass jar. Store in fridge for up to two weeks.





Demerara Mojito

Demerara Mojito

This is my take on the classic mojito. Amber rum with a little fresh lime juice, mint and demerara simple syrup, topped with soda. Delicious!

Demerara sugar is a raw sugar extracted from sugarcane and has flavors of molasses and caramel. It works well with sweet coolness of mint.

Demerara Mint Simple Syrup:

  • 1 cup demerara sugar
  • 1 cup water
  • 1 large handful mint leaves

Add sugar and water to medium saucepan, stir and bring to a boil. When sugar has dissolved completely, turn off heat, stir in mint leaves and infuse for 30 minutes. Remove mint and strain syrup into glass jars when fully cooled. Store in the fridge for up to 2 weeks.

Demerara Mojito:

  • 2 oz amber rum ( i.e. Mount Gay or Flor de Cana – don’t use dark or spiced rum for this recipe!)
  • juice of 1/2 a lime
  • 1/2 -3/4 oz demerara mint simple syrup
  • ice
  • club soda
  • garnish with lime and mint

Add first 4 ingredients to a tall glass. Top with soda, stir and garnish with lime and mint leaves.


Infused Simple Syrups

Infused Simple Syrups

Looking for a way to punch up your favourite beverage? Try infused simple syrups! As easy to make as the name implies – equal parts granulated sugar and water and your favourite herbs infused together into a syrup that can be easily mixed into cocktails, soda water, tea or lemonade.

This is a great way to use up those herbs that are taking over your garden!

Here are some of my favourite infusions:


  • Mint with demerara sugar – works wonderfully in mojitos and tea
  • Rosemary – the woodsy herbal notes pair perfectly with aromatic gins
  • Lavender –  lovely in lemonade and gin & tonic

  • Rose water – pairs well with tequila and fruit juices



Infused Simple Syrups

Add to your favourite cocktails & mocktails. Infused simple syrups add a sophisticated, aromatic flavour and a touch of sweetness.
Course: Drinks


  • glass mason jars with lids
  • mesh strainer
  • small saucepans


  • 1 cup water
  • 1 cup white granulated sugar
  • assorted herbs: rosemary (4 sprigs), mint (large handful), lavender (1 tbsp of blossoms only) choose one herb per batch
  • 1/3 cup rosewater


  • Rinse your herbs to clean. You will use one type of herb for each batch of syrup. 
  • Add water and sugar to saucepan over medium heat. Whisk to combine and bring to a boil. Continue stiring until sugar has dissolved.
  • If making rose syrup, add the rosewater and stir and turn off heat. Cool completely and add to glass jar.
  • If using herbs, select your herb of choice, add to saucepan, stir and turn off heat. Let the herbs infuse for 30 minutes. Remove herbs and strain syrup into a large measuring cup then add to glass jar.
  • Store in the fridge for 1-2 weeks


Substitute demerara sugar for granulated sugar for a richer, caramel coloured syrup. Works really well with mint.


Flavoured simple syrups will last 1-2 weeks in the refrigerator.