Fleur Pink Lemon Rickey

Pink Fleur Lemon Ricky

Inspired by the traditional Raspberry Lime Rickey, our version uses lemon instead of lime. It’s a gorgeous pink color with delightful flavor, not too perfumed!


Put the juice of one lemon into a 16-20 ounce glass. Add 2 tablespoons Fleur Spice syrup. Fill glass about half way with ice. Pour in plain seltzer to fill the glass, stirring as you do. Taste to make sure that the sweet-tart ratio is to your liking.

 You could top the ricky with a couple of rose petals and a thin slice of lemon for a fancy presentation.

Dessert, Beverage

Fleur Syrup for Drinks & Desserts

Fleur Simple Syrup for Drinks and Desserts

This syrup is a wonderful addition to your repertoire! It’s bright pink and full of flavor. Use for cocktails (such as a Champagne cocktail) pink lemonade, or drizzle over fruit, crepes, or yogurt.

1 cup organic cane sugar
1/2 cup water
2 tablespoons Fleur Spice
1 tablespoons rose water

Put the sugar, water, and Fleur Spice in a heavy, pot. Bring to a boil over medium high heat, stirring gently to disolve sugar. Boil for 1 minute, remove pan from heat, stir in rose water. Let the syrup cool to room temp (steeping even over night is fine). Strain into a clean jar or bottle. 


Spiced Honey Liqueur

Makes about 3 cups.

This liqueur is ready to enjoy the same day you make it, which means that it’s a great last-minute host/hostess gift. There are two versions here, one with a little spicy kick, the other with a transporting floral aroma.

For a spicy, gently “hot” liqueur:
1/2 cup turbinado sugar
1/2 cup honey
1/4 cup water
3 tablespoons Flame Mulling Spice
1 1/2 cups Absolute Oak vodka or bourbon
For a floral-spice version:
1/2 cup sugar
1/2 cup honey
1/4 cup water
3 tablespoons Botanist Mulling Spice
1 1/4 cups vodka
2 tablespoons cognac or brandy

Put all the ingredients, except the alcohol, into a small saucepan set over medium heat.

Boil the mixture for 1 minute. Set the pan off the heat, allowing the spices to flavor the syrup and to cool, about 15–20 minutes. Meantime, pour the alcohol into a clean bottle.

Strain the spiced honey syrup through a fine cheese cloth or cotton tea towel into the alcohol. Press on the solids to extract every sweet, spicy drop, then discard them. Cap the bottle and tip it back and forth to blend the syrup and alcohol. Serve in tiny glasses with a drop of water to release the liqueur’s aroma. Or, use the liqueur in a champagne cocktail.


We thought that a spiced honey liqueur would be lovely for the holidays. Turns out, such a liqueur is a “thing” in Poland, Lithuania, and Belarus. With their tradition in mind, we were off to the kitchen and this recipe resulted.