Syrups
Simple Syrup
It is what it says it is. Simple Syrup forms the basis for most syrup recipes and is as simple as it gets. Used in almost every style of cocktail to provide balance to other ingredients.
1 Part Sugar (White Sugar, Cane Sugar, Brown Sugar, etc.)
1 Part Water
Measure each part separately to ensure accurate measurements. Stir until dissolved.
Notes:
It is ideal to measure by weight, since different types of sugar may have different densities, but measuring by volume works as well.
Using hot water will help dissolve the sugar more quickly
Honey Syrup
A simple syrup made with honey. Because Honey is so thick, it is helpful to make a syrup to aide in pouring and mixing.
3 Parts Honey
1 Part Water
Measure each part separately to ensure accurate measurements. Stir until dissolved.
Notes:
It is ideal to measure by weight, but measuring by volume works as well.
Hot water will blend into the honey more easily
If the honey you’re working with is very thick, you can add one more part water. Start small and work your way up to achieve the desired consistency
Experiment with different varieties of local honey. Bees’ diet creates drastically different flavors in their honey, so some varieties will pair better with different cocktails.
Grenadine
A pomegranate based syrup that provides balance to many varieties of cocktail. Integral to any cocktail in the “Rose” family. Pomegranate has a wonderful astringency, making Grenadine a syrup that can provide balance without being overwhelmingly sweet.
1 Parts Pomegranate Juice
1 Part White Sugar
1 Large Tablespoon Pomegranate Molasses
2-3 Dashes Orange Flower Water
(Optional) 1 oz Vodka
Measure each part separately to ensure accurate measurements. Stir until dissolved. Keep refrigerated
Notes:
It is ideal to measure by weight, but measuring by volume works as well.
Use unsweetened Pomegranate Juice to ensure consistent flavor
Pomegranate Molasses and Orange Flower Water are usually available in Asian Specialty Markets, or can be found easily online
Vodka will act as a preservative, extending the shelf life of your Grenadine
Orgeat
Used commonly in classic Tiki Drinks like the MaiTai, Orgeat is an almond syrup that provides richness, depth, and a creamy quality to a variety of cocktails.
(I also love it to sweeten my morning espresso)
2 Cups Blanched Almonds
1.5 cups White Sugar
1.5 cups water
1/2 teaspoon Rose Water
1 oz Brandy
Pulse Almonds in a blender or food processor 5-6 times. Enough to break them up, but not so much to turn them to a fine powder.
Combine Water and Sugar in a pot and stir over medium-high heat until dissolved. Boil for 3 minutes.
Add Chopped Almonds and reduce heat to medium low. Simmer for 3 minutes, then return heat to medium-high. Just as the syrup starts to boil remove from heat and cover.
Allow to rest for at least 3 hours, or up to 8 hours.
Strain through a nut milk bag or a double layer of cheese cloth, add Rose Water and Brandy
Notes:
Orgeat is classically made with Bitter Almonds, which can be found Online or at a Mediterranean Specialty Market, but sweet almonds work just as well. Experiment with a combination at different ratios.
Rose Water can usually be found at Asian Specialty Markets or Online
This recipe works with any kind of nut. My personal favorites are Pistachio and Toasted Hazelnut, but any variety makes a delicious and unique syrup.
Vodka can be substituted for Brandy for a more neutral flavor.
Reserve the leftover nuts for other uses. They make a fantastic rim for cocktails or can be added to baked goods.
Spiced Syrup
Simple Syrup is an excellent conduit for other flavors, and can be a great way to add both Balance and Seasoning to a cocktail.
1 Part Sugar
1 Part Water
Herbs or Spices
Measure each part separately to ensure accurate measurements. Stir until dissolved. Bring to a boil over medium-high heat, add herbs or spices and reduce to a simmer. Simmer for 3-5 minutes or until desired flavor level is reached.
Notes:
This recipe is ideal for sturdier Herbs and Spices like Cinnamon, Star Anise, Rosemary, and Thyme.
This recipe should Not Be Used with delicate herbs like Basil, which will quickly wilt and become bitter and soapy.
Fruit Syrup
This method of making Flavored Syrups is ideal for more delicate ingredients like Berries and Soft Fruits, as well as delicate herbs like Mint and Basil
1 Part Sugar
1 Part Water
1 Part Fruit/Herbs
Measure Sugar and Water separately to ensure accurate measurements. Stir until dissolved. Add Fruit/Herbs and refrigerate, covered, overnight or until desired flavor is reached. Strain out solid ingredients and reserve for other uses. Keep refrigerated.
Notes:
It is ideal to measure by weight, but measuring by volume works as well.
For Fruits and Berries it helps to chop them into small pieces, which will increase their surface area and make a more flavorful syrup
While infusing, stir regularly to ensure even distribution of flavor
When straining out solid ingredients, it is OK to give a light press to release syrup that may be trapped, but do not press too hard or you may crush the solids, which will create a cloudy syrup.
Experiment with combinations of ingredients! Some of my favorites include Strawberry+Pineapple, Sage+Blackberry, or Mint+Raspberry.