Having a good simple syrup recipe is essential for yummy cocktails. Simple Syrups have been an essential part of a cocktail since the first definition in 1806. The description of a cocktail as a concoction “composed of spirits of any kind, sugar, water, and bitters.”
The category of ‘sours’ in cocktails refers to every drink with citrus juice. Michael Lazar measured the pH of many cocktail ingredients and put them in order.
The simple syrup recipes provided are what I would call the foundation. You can achieve any other flavor of syrup by following the 1:1 of Simple Syrup recipe provided and infusing it with the desired flavor.
Simple Syrups are also available commercially. Personally, I recommend making them from scratch. Your cocktail flavors will be crisp and true to the prescribed flavor.
- 300 ml water
- 250 ml brown sugar
- Heat the sugar and water over a low heat whilst stirring.
- Stir until mixture thickens and all the sugar has dissolved.
- Store in the fridge for up to a month simple syrup.
- 600g of raw, sliced almonds
- 750ml of water
- 830ml of distilled water
- 125g of cane sugar
- 30ml of vodka
- ¼ tsp. orange blossom water.
- Place almonds water in a bowl and let sit for 30 minutes. Strain and discard water.
- Put almonds in a food processor and blend until they are coarsely ground (easy to use a rolling pin).
- Let the ground or crushed almonds sit in the distilled water for 4 to 5 hours.
- Using a cheesecloth or similar material strain out the liquid, pressing out the almonds to extract as much liquid as possible.
- Add the cane sugar slowly whilst stirring. Stir until all the sugar dissolves.
- Put in the vodka and orange blossom water and stir till mixed.
- 2 cinnamon sticks
- 250ml white sugar
- 250ml cup water
- Heat sugar and water until sugar dissolves.
- Reduce heat, add cinnamon and cover.
- Let simmer for 10-15 minutes. Remove from heat and allow to cool while steeping for 1 hour.
- Strain liquid into a bottle and store in the fridge for up to 2 weeks.
- 1 large piece of ginger 250ml of brown sugar 250 ml of water 1.5 TBS of whole black peppercorns
- Peel and thinly slice ginger.
- Simmer mixture until it dissolves sugar.
- Allow the mix to sit in the fridge overnight. Strain liquid into a container
A basic rich simple syrup thickened with gum Arabic. Gomme syrup adds a silky richness to cocktails.
- 355g of superfine sugar.
- 180ml water divided into 60 and 120ml
- 60ml gum Arabic/gum acacia.
Combine gum Arabic and the 60ml of water, stir to combine. let it sit until the gum Arabic has completely dissolved by the water. Combine the sugar and 180ml water over heat until the sugar dissolves. Fold the gum Arabic mixture into the heated sugar water. Remove from heat and let cool.
- 250ml of sugar
- 250ml of water
- 125ml freshly squeezed lime juice (approximately 5 or 6 limes, depending on size).
- 125ml of freshly squeezed lemon juice (approximately 2 or 3 lemons).
- Combine sugar and water in a small pot over medium heat and bring to a boil.
- Remove from heat and stir until all the sugar dissolves. Let cool.
- Meanwhile, squeeze your lemons and limes.
- Store in a jar or bottle with a lid or cap.
- When your simple syrup is cool, add it to your freshly squeezed citrus juice, cover, and shake to combine.