ROSÉ MADE ME DO IT. Colleen Graham

syrup: used in the Sparkling Borage Cocktail; add a handful of borage flowers and young leaves.

      Rosemary syrup: used in the Rosaquiri; add 1 or 2 sprigs of rosemary.

      Thyme syrup: used in the Rosé Sour; add 5 large sprigs of thyme.

      Vanilla–lavender syrup: used in the Blushing Fizz; add 7g (¼oz) of lavender buds and 1 vanilla pod.

      Sage–lime syrup: used in the Sage Gimlet; add a few sage leaves and the juice of 1 lime.

      Lychee syrup: used in the Lychee Ginger Martini; add 85g (3oz) of hulled fresh lychees.

      Rosemary–basil syrup: used in the Rosemary & Basil Fizz; add 1 sprig of rosemary and 20g (¾oz) of basil leaves.

      Cinnamon syrup: used in the Poinsettia Sangria; add 1 cinnamon stick.

      Plain honey syrup: is found in the Sweet Honey Rosé and the Rosé Collins recipes. The Tea for You & Me recipe adds the juice of a lime to honey syrup.