Almondy Vodka Limonana

It isn’t summer in Israel if there isn’t a huge frosty pitcher of minty limonana (lemonade) on the table. It helps that the words for lemon and mint, limon and nana respectively, meld together effortlessly on the tongue—and in the glass—into a singular expression of the season. So popular is the combination that it comes in frozen and popsicle versions. I make mine with Roasted Almond Rosetta Syrup, or any good-quality orgeat (see Shopping Guide), which gives the drink a Sicilian twist. If you don’t like the flavor of almonds, you can sweeten with honey, simple syrup, or even maple syrup.

Makes 2 cocktails

Active Time: 5 minutes

Total Time: 5 minutes (if using premade or store-bought syrup)

4 ounces (½ cup) vodka

2½ ounces (5 tablespoons) Roasted Almond Rosetta Syrup or store-bought orgeat (almond syrup; see Shopping Guide)

3 ounces (6 tablespoons) freshly squeezed lemon juice

4 mint sprigs, plus more for garnish

Thinly sliced lemons, for garnish

In an ice-filled cocktail shaker, vigorously shake the vodka, syrup, lemon juice, and mint sprigs. Strain into two ice-filled rocks glasses and garnish with lemon slices and more mint sprigs.