Syrups - Not So Simple

By Chris Amirault / Photography By Chip Riegel | March 30, 2014
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Inexpensive, fast and in your control—syrups are one of the best ways to add local flavor to your cocktail game. Simple syrup is, well, simple: a one-to-one mixture of water and white cane sugar, heated until the crystals dissolve. For rich syrup, use two parts Demerara (or raw) sugar to one part water.

Syrups are infinitely variable. Try fresh peeled ginger; fresh herbs like lemon balm, mint, sage, tarragon or thyme; rose petals; or fresh berries. Add to your syrup as it heats, let rest 5 minutes, strain out the solids and refrigerate for 4–6 weeks (2 for berries). One ounce of vodka to every 16 ounces of syrup will keep it bright and fresh. Local maple and honey syrups add a complex sweetness to any cocktail. Just thin with warm water until easily poured.

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/drink/syrups-not-so-simple
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