Fleur Pink Lemon Rickey
Inspired by a classic New England raspberry-lime rickey. Our version uses lemon instead of lime for a lightly perfumed and pleasingly tart cooler with a gorgeous color!
For the rickey:
3 tablespoons freshly squeezed lemon juice
2 tablespoons Fleur Spice Syrup (recipe below)
For garnish (optional):
Curl of lemon peel or thin slice of lemon
Put the lemon juice into a 16- to 20-ounce glass; add the Fleur Spice Syrup, a teeny pinch of salt, and enough ice to fill the glass halfway. Pour plain seltzer over the ice, stirring as you pour, until the glass is full.
Taste to make sure that the sweet-to-tart ratio is just right — add more lemon juice or syrup to your liking. Garnish with lemon (peel or slice) and sprinkle on a few rose petals.
Fleur Spice Syrup for Drinks & Desserts
1 cup organic cane sugar
2 tablespoons Fleur Spice
1 tablespoons rose water
Put the sugar and Fleur Spice into a heavy saucepan and add ½ cup water. Set the pan over medium-high heat; bring the syrup to a boil, stirring gently to dissolve the sugar. Boil for 1 minute, remove the pan from the heat and stir in the rose water.
Let the syrup cool to room temperature. Strain into a clean jar or bottle, cover tightly, and store in the fridge.