Super Summer Fruit Syrup

As someone who spent over 10 years working in some of the world’s best bars and restaurants, I don’t flinch at the thought of an elaborate multistep recipe that yields a very specific single cocktail. But for home bartenders who don’t have the same luxury of time and effort, a single high-value element like this fruity syrup can create a transformative mixer with many uses.

It starts with an infusion of chamomile tea, lemon zest, and turmeric that combines with simple syrup to gently poach mangoes, peaches, and ginger. Once puréed, the syrup gets a finishing dose of vinegar and fresh lemon juice to keep things bright and help preserve the peak-season fruit. For the smoothest drinks, strain syrup through the finest mesh sieve you have to eliminate any pulp. It’s thick so you’ll need a rubber spatula to push it through.

Keep it for up to three weeks, chilled, or two months, frozen, and use in this Summery Sour, Garden Party Super Punch, or Peach and Mango Spritzer. You can also use it with any spirit from gin to whiskey, or even just with seltzer. However you use it, it is guaranteed to keep you refreshed through Labor Day. —John deBary