Flavor Revolution

OH, BABY!: Rosemary’s Baby, featuring the flavor of rosemary, is a seasonal winter cocktail at Tavern at the Park.

Simple syrup may not be as simple as it has been in the past. Along with a large choice of premium flavored syrups and flavored spirits available today, some restaurants are also making their own syrups and adding additional ingredients to create memorable cocktails.

In Seattle at Cafe Flora, a vegetarian and vegan restaurant, the cocktails are made with local, organic and sustainable ingredients, including housemade syrups. Other components range from housemade ginger beer to prickly pear and fennel-infused vodka. At Chicago's Tavern at the Park, five seasonal handcrafted cocktails made their debut in November. These specialties are a blend of housemade mixers, premium liquors and some creative touches. Among the seasonal drinks are Veev-a Le Tavern, a combination of Veev acai berry spirit, Crown Royal and Tuaca Italian liqueur along with homemade sour mix and muddled green apples ($11) and Grandma's Chocolate Judo Chop, made with hot chocolate, Grand Marnier and Hungarian paprika ($12). Rosemary-infused simple syrup is combined with Hendrick's Gin, fresh rosemary and cucumber for the signature Rosemary's Baby ($12.50).