My husband forgot to buy beer for the Super Bowl. Which might not sound like the world’s biggest catastrophe; if you read this post, you’ll know that I hardly pay attention to the game. The issue was that I’d made enough Super Bowl foods to feed a small supper club and was ready to wash them down with a cold frosty. When you’re eating nachos and jalapeno poppers, wine just doesn’t cut it.

In theory wine could work, I’m into highbrow/lowbrow things. Chips and Champagne, salmon mousse on saltines, Momufuku’s Corn Flake Chocolate Chip Marshmallow cookies.

But the thought of poppers and wine sent me running to my medicine cabinet for a preemptive Zantac. 

Fortunately, something tastier came to mind: Rosemary Lime Gin & Tonics.

I posted a picture of my cocktail on Instagram and for some reason it struck a chord. Yes, you too can make Bemelmans-worthy cocktails at home.

It’s all about the sugar. It’s the secret ingredient in standout cocktails, but it can also be used to make your everyday foods a little more fun.

So put on your white lab coat. We’re going to make some molecular magic happen and you’ll be surprised by how easy it is.

Let me first say that I apologize profusely for the Martha Stewartiness of this shot. I don’t have a habit of labeling my creations with tags and striped twine for the sake of a well-organized fridge. The pack of salami that was wedged between the meyer lemon and kumquat syrups would agree.

The problem is that a few Sundays ago I made one jar of simple syrup, then it was two, then it was three. You might find the process equally addictive.

I first came across simple syrup years ago when I was learning to make lemonade. I feel compelled to remind you that for someone who was brand new to cooking, lemonade from scratch is a major culinary achievement. It required the use of both a stove and an appliance for one measly little drink.

But simple syrup, despite its name, which might lead you to presume otherwise…is deceptively simple.

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