Simple Syrup

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Mai Tai

2 ounces Jamaican/dark rum
Juice of 1 medium lime, about 1 ounce (save the shell for garnish)
1/2 ounce curaçao
1/4 ounce orgeat

1/4 ounce rock-candy syrup (simple syrup with a drop or two of vanilla extract)
mint for garnish

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Ramos Gin Fizz

This rather complicated drink nonetheless is amazingly tasty. Would be great as a "foam" on top of a G&T.

2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 egg white
1 ounce heavy cream
1 dash orange bitters or 1/2 teaspoon orange flower water (A. Monteux in a little blue bottle comes recommended)
about 2 ounces of seltzer (optional)

Put your serving glass and the bottle of your whipped cream maker in the freezer to chill.

Gin Fizz
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Lemongrass-lime leaf syrup

This syrup can be used to make soda or as its own for cocktails.

1/4 cup lemon zest (from 6 lemons)
1/4 cup lime zest (from 8 limes)
20 kaffir lime leaves
2 stalks lemongrass, roughly chopped
3/4 cup Simple Syrup (click for recipe)
6 cups soda water, divided

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Wine Sour

A New York Sour:

  • 2 parts rye
  • 1 part lemon juice
  • 1/2 part simple syrup or agave syrup
  • 1 part wine

Shake rye, lemon and syrup until will chilled, strain into a lowball with ice. Pour wine on top over a spoon to float it.

Via http://www.bonappetit.com/recipes/2013/04/the-new-york-sour

Wine Sour
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Thai Collins

This is basically just a Tom Collins with a bit more Thai flavorings incorporated.

  • 2 parts dry gin
  • 1 part lime juice
  • Dash lemongrass syrup
  • Dash lemon bitters
  • Chilled carbonated water to taste

Mix in a highball glass with ice, top with soda water, garnish with a twist of something citrus or lemongrass spear and serve.

Thai Collins Highball
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Basil Martini

This recipe comes as a way to use Lillet Blanc after a Vesper, originally from Todd Thrasher of Restaurant Eve, via http://backyardbartender.blogspot.com/2011/05/blanc-lillet-blanc...)

10 basil leaves
3 ounces Lillet Blanc
1/2 oz gin
1 oz simple syrup

In a shaker, lightly muddle the basil leaves. Add the Lillet, gin and simple syrup and fill the shaker with ice. Shake and strain into a cocktail glass. Sip lovingly. Don't forget to store your Lillet in the fridge after you're done - it'll keep longer than way. (It is wine, after all.) Cheers.

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Crusta

Brandy Crusta.
(Use Small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters.
1 wine-glass of brandy.
2 dashes of Curacoa.
1 dash lemon juice.

Before mixing the above ingredients, prepare a cocktail

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The DC Hurricane

3 ounces rye
1 ounce grenadine, or passion fruit syrup
1 ounce lemon juice
orange bitters
peychaud's
1 teaspoon superfine sugar

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French 75

The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail) ) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midn...

I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

  • 1.5 oz. Gin
  • 1 t orange blossom honey or a simple syrup
White Lady
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Watermelon Martini

From http://gourmetfood.about.com/od/drinkrecipes/r/wtrmelonmartini.htm

1 cup watermelon juice (press watermelon through a sieve or cheesecloth)
1/2 cup (4 oz) Vodka
1/4 cup simple syrup (sugar)
juice of 1 lime
3 tablespoons salt (optional)
3 tablespoons sugar (optional)
ice
Watermelon slices, for garnish (optional)
Preparation:

Makes 2 servings.
Mix together the sugar and salt if using. Wet the rim of a chilled martini glass with a piece of watermelon. Dip the rim into the sugar and salt mixture. Repeat for other glass.

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Simple Syrups

A fascinating read on making simple syrup that is shelf-stable, and some surprisingly fascinating food safety lessons: http://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html

In short:

Stir sugar into water in a 1:1 ratio
bring to boil
Add a dash of cream of tartar
simmer for 15 minutes
Let cool. If it hardens, add more water, repeat.

You now have shelf-stable simple syrup.

Add a shot of neutral spirit (vodka, etc) at the end, after removing from heat, to help preserve these syrups.

Add rosemary: 3-4 sprigs fresh rosemary during simmering

Syrups
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Mint Julep Manhattan

A juleped Manhattan or Old Fashioned

4 parts Mint Julep Makers Mark (or 3 parts bourbon mized with 1 part simple syrup muddled with mint)
2 parts Cognac
1 part sweet vermouth
1 part dry vermouth
Dash Peychaud's bitters

Garnish with a cherry and a sprig of mint.

Mint Julep Manhattan
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Sweet Tea-ni

Mix equal parts lemonade (or lemon juice and simple syrup) with Sweet Tea Vodka (we prefer Firefly), serve over ice in a low tumbler rimmed with sugar. Garnish with lemon.

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Whiskey Sour

3 parts Bourbon whiskey
2 parts fresh lemon juice
1 part egg white (optional)
dash simple syrup or molasses/sorghum

Shake with ice. Strain into ice-filled old-fashioned glass rimmed with sugar and serve on the rocks.

Garnish with maraschino cherry and orange slice

Whiskey Sour
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Moscow Mule

1¼ oz vodka
3 oz ginger beer
1 tsp sugar syrup
¼ oz lime juice
1 sprig mint
1 slice lime

In a copper mug or low tumbler glass, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir.

Garnish with mint sprig and lime slice.

Moscow Mule
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Tom Collins

2 parts gin or vodka
1 part freshly squeezed lemon juice
drizzle of sugar syrup
A dash of lemoncello (optional)
Citrus bitters (optional)
chilled carbonated water to taste

Mix the gin, lemon juice and sugar syrup in a highball glass with ice, top up with soda water, garnish and serve.

Garnish with a citrus wedge or cherry

Tom Collins
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