How to Make Lovage Syrup and Use it in Cocktails

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Lovage is a savoury herb that tastes likes a cross between celery and parsley. Here’s how to make lovage syrup and use it in cocktails.

What is Lovage

Lovage (Levisticum officinale) is a perennial herb with leaves that resemble those of celery and parsley. The tall herb can reach up to 2 metres in height and has several culinary applications. It’s easy to grow in an edible garden and favours a sunny to partial shade position.

Lovage is also a botanical found in gin, namely Tanqueray Lovage Gin which was released in 2018. The aromatic herb tastes like a combination of celery and parsley, albeit in a more concentrated form. Its herbal notes with a savoury flavour profile makes it pairs well with white spirits, such as gin, vodka, white rum and cachaça. It’s also an ideal herb to use in a Bloody Mary.

Lovage syrup can be used in a variation on the Gimlet, in a Collins style of drink with cucumber juice and to add a savoury note to a highball.

Lovage Syrup Recipe

Ingredients

• 1 cup water
• 1 cup white granulated sugar
• 1/2 cup of lovage leaves and chopped stalks*

Equipment: small saucepan, fine strainer, funnel, swing top glass bottle

Method

1. In a small saucepan, bring the water and sugar to a boil, stirring until the mixture is clear and the sugar is fully dissolved.
2. Remove from the heat, add the chopped lovage leaves and stalks and give it a gentle stir.
3. Leave to infuse for 4 hours or overnight if you prefer a stronger flavour.
4. The next day, using a fine strainer, using a funnel strain the syrup into a swing top glass bottle. It will keep in the fridge for 2-4 weeks.
5. The leftover lovage leaves and stems can be dehydrated, tuned into powder and used as cocktail garnish.

* Note: Due to its intense flavour, when it comes to using lovage, a little goes a long way so you may wish to vary the amount used to make the syrup.