It was actually at Franny’s that I tried lovage for the first time. I immediately loved it for its distinctly savory, celery-on-steroids flavor. I’ve since found out that it has been around for a long time, evidently used since the Roman times “for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion,” my handy Food Lover’s Companion tells me. When I found it at my local farmer’s market, I wanted to make a potion of sort of my own: a lovage syrup for soda. I made a ton of it (about 2 quarts’ worth) to keep on-hand for whatever ailed me, including the need for sharing a new kind of gin and tonic with my friends.
Combine 1 bunch lovage, 4 cups water and remaining ingredients in a medium saucepan; bring to a boil. Boil to dissolve sugar, 2 to 4 minutes. Remove from heat; stir in fresh lovage. Cover and let stand until cool, about 2 hours. Transfer pot to refrigerator to chill overnight; strain. (Discard solids.) Store in refrigerator, in airtight containers, up to 2 weeks.
Lovage Tonic with Gin (per drink): 3 Tbsp. lovage syrup, ¼ cup gin, 1 cup seltzer. Stir + serve over ice.
I wish I would have thought of this idea first! I have a whole bush of lovage growing in my garden. I typically use it in place of parsley in some recipes, but that’s about it. I need to come over your place sometime and try this cocktail. It looks intriguing.