Lazor - How to Drink French Fluently

syrups & more

BRUNCH

GEWRTZTRAMINER SYRUP

In a saucepan, heat 1 (750-ml) bottle gewrtztraminer over medium-high heat until reduced by half. Add 12 ounces sugar to the hot liquid. Stir to combine thoroughly, and bottle. Will keep in the fridge for up to 1 week.

MUA SYRUP

Place 2 tablespoons dried mua (or dried peppermint tea) in a quart container. Add 4 cups hot water and steep for 10 minutes. Strain, then add 2 cups sugar. Stir until the sugar has dissolved. Will keep in the fridge for up to 1 week.

STRAWBERRY SHRUB

In a saucepan, combine 2 cups chopped strawberries, 1 cup red wine vinegar, 2 cups sugar, and 1 cup water. Bring to a simmer, stirring to dissolve the sugar, for 20 minutes. Let cool. Strain out the strawberries (save them for later use, if desired), and bottle. Will keep in the fridge for up to 1 month.

STRAWBERRY SYRUP

Quarter 2 quarts whole strawberries (thawed, if frozen), drop them into a bowl, and sprinkle with 3 cups sugar. Let sit for 1 hour. Transfer the mixture to a saucepan and add 2 cups water. Set over medium heat for 30 minutes, or until the strawberries get very light in color and look mushy. Strain into a storage container and let cool at room temperature. Will keep in the fridge for up to 1 week.

DAYTIME

HONEYDEW SYRUP

Peel and seed 1 honeydew melon. Pass the melon through a juicer or puree in a blender and strain through a fine-mesh sieve into a bowl. Add equal parts sugar by volume. Stir or shake until the sugar has dissolved. Store in an airtight container. Will keep in the fridge for up to 4 days.

GINGER SYRUP

Pass a ginger root through a juicer and measure cup of the juice (reserve the remainder for another use). Transfer to a saucepan and add 8 ounces sugar and cup water. Heat over low heat, stirring, until the sugar has dissolved. Strain into a storage container and let cool completely. Will keep in the fridge for up to 1 week.

STRAWBERRY SYRUP

Hull and quarter 12 medium strawberries. Place them in a saucepan with 2 cups water and bring to a simmer. Add 16 ounces sugar and simmer, stirring, until the sugar has dissolved. Remove from the heat and let cool for 30 minutes. Strain into a storage container and let cool completely. Will keep in the fridge for up to 1 week.

APERITIF

KIWI SYRUP

Puree 3 kiwis in a blender. Strain the puree through a coffee filter into a measuring cup. Add an equal quantity of sugar and stir to combine. Transfer to a saucepan and heat over medium heat, stirring, until the sugar has dissolved. Strain into a storage container and let cool completely. Will keep in the fridge for up to 1 week.

CUCUMBER JUICE

Peel a cucumber and pass it through a juicer, cutting it down to fit, if necessary. Strain the juice through a fine-mesh sieve (to remove any remaining solids) into a storage container. Will keep in the fridge for up to 6 days.

LEMON CORDIAL

Add 1 ounce vodka to the zest of 10 lemons and set aside. In a large container, combine 2 cups sugar with 2 cups lemon juice. Add the vodkalemon zest mixture, cover, and set aside overnight to infuse. Fine strain, bottle, and store. Will keep in the fridge for up to 1 month.

DINNER

ST-GERMAIN ELDERFLOWER ICE CUBES

In a spouted measuring cup, combine 2 ounces St-Germain, ounce lemon juice, and 1 ounces water. Pour into an ice cube tray and freeze until solid. Makes 4 cubes.

SMOKED TOMATOINFUSED ST-GERMAIN

Place 4 ounces smoked tomatoes in a sterilized 2-quart glass jar. Pour in 1 (750-ml) bottle St-Germain. Set aside to infuse for 5 days. Strain and transfer to a clean jar or bottle. Will keep in the fridge for up to 2 months.

AGAVE SYRUP

Combine equal quantities of agave nectar and water. Stir until the agave has dissolved. Will keep at room temperature for 1 year.

MINT TEA

In a mug or glass measuring cup, steep 1 tablespoon loose mint tea in 1 cup boiling water for 4 to 5 minutes. Strain and let cool to room temperature.

ST-GERMAIN SORBET

In a bowl, stir together cup St-Germain, cup simple syrup, cup lemon juice, cup water, and 1 tablespoon crushed pink peppercorns. Refrigerate the sorbet base until cold. Transfer to an ice cream maker and process into sorbet according to the manufacturers instructions. Transfer to a storage container and freeze overnight.

brunch

EXTENDING WELL BEYOND THE DOMAIN OF HAIR-OF-THE-DOG CURES AND SPANNING MULTIPLE STYLES, BRUNCH IS NOTHING SHORT OF AN INSTITUTION IN THE UNITED STATES.

THE WORD IS NOT only a noun, but also a verb and, depending on whose Instagram account youve stumbled across, a way of life. Its the late-morning and early-afternoon equivalent of the aperitif: a time to take a deep breath, relax, and reflect on the dayor, in the case of brunch, on the night before.

Well before it became a staple Stateside, brunch enjoyed a much more staid reputation in the United Kingdom. Attributed to both the British aristocratic tradition of the hunt breakfast and the family lunches enjoyed by Catholics after Sunday service, brunch was simply a larger-than-lunch spread shared in the daylight hours, featuring some familiar breakfast foods.