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This recipe given to us by author and former Gramercy Tavern managing partner Nick Mautone can be used to sweeten iced tea, limeade, or just about any cocktail or highball made with rum, gin, vodka, or whiskey, like this Tea and Whiskey Highball.
Game plan: Refrigerate the syrup in a container with a tightfitting lid for up to 2 weeks.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...