Fresh herbs such as mint, thyme, or basil can spice up a plain-sugar simple cracked cinnamon sticks or vanilla beans work great with demerara and fresh-cut ginger can add some zip to honey syrup (an absolute necessity for making a Penicillin). For a cold infusion, make the simple syrup as described above (combining cold water and sugar in a cocktail shaker or blender, shaking or blending until fully dissolved), then add the ingredients you wish to infuse and stash the syrup in the fridge. If you wish to infuse simple syrup with herbs or spices, a cold infusion is the best way to achieve clear, bright flavors. Allow plenty of time for the hot liquid to cool to room temperature before measuring the appropriate amount of liquid, combining with the sugar, and blending. To make hot-infused simple syrup, heat the liquid until just before it comes to a simmer, adding the fruit, teabags, or other ingredients where called for, then remove from heat. Pour the agave syrup into a clean glass jar or airtight container.īest in: Tommy’s Margarita, Oaxaca Old-Fashioned Shake vigorously for 15–30 seconds, or until the solution is viscous and homogenous. To make agave syrup, combine 2 parts agave to 1 part warm filtered water in a cocktail shaker. Like honey, it is often too thick to use on its own, and definitely too sweet, meaning it should be cut-most bartenders advise 2:1 with hot water, but as low as 1:1 will work depending on the kind of agave and your desired sweetness levels. “It was a product from a similar plant as tequila.” Sweeter than sugar, with a honey-like texture and an earthy richness, it’s best to use in a reduced amount in cocktails. “t was a no-brainer for me,” Bermejo told Robert Simonson in recalling the move. Sometime in the late-1980s, Julio Bermejo-then bartending at his family’s San Francisco-based Mexican restaurant, Tommy’s-had the genius idea to use agave syrup as the sweetener in their house margarita. Store the simple syrup in a glass jar, squeeze bottle with a cap, or other airtight container, in the refrigerator, for 1–2 weeks.īest in: Old-Fashioned, Sazerac, Espresso Martini, Rum Club Daiquiri Use a clean spoon to taste to make sure the syrup isn't grainy. Blend for 1–2 minutes, or until sugar dissolves fully (timing will depend on the speed of your blender). To make demerara sugar simple syrup, combine a 1:1 ratio of demerara sugar to cold or room-temperature filtered water in a blender. “It definitely speaks pretty loudly,” says Bar Chrystie’s Rob Krueger, which is why it’s uncommon to mix with clear spirits, “unless in a context like coffee in an espresso martini.”Īs with cane sugar, coarser demerara sugar crystals take longer to dissolve than granulated sugar-again, you’ll want to use a blender if available. Its large, crunchy granules, which create a richer mouthfeel in a syrup, are golden brown and offer hints of toffee and caramel-meaning this pairs well with bold, aged spirits, especially whiskey or rum. It’s named after a river in Guyana, though it may be produced anywhere. Everything else-fruit juices, ice, those little umbrella garnishes-is nice, but alcohol and sugar will always remain the base for pretty much any cocktail.Īlso dried in a turbine, demerara retains even more molasses than turbinado, resulting in a flavor that’s closer to brown sugar than it is to white. You could argue that besides booze, a sugar syrup is what inherently makes a cocktail a cocktail, adding texture, balance, and drinkability. More on that in a minute, but first, the basics: What is simple syrup? Below, we'll break down the pros and cons of each, illustrate variations like rich simple syrup and honey syrup, and leave you with our go-to simple syrup recipe, an easy base you can adjust with flavorings as you please. ![]() But the basic mixture of sugar and water is also up to plenty of other tasks, like soaking cake layers or sweetening iced coffee.Īs you might guess-“simple” is in the name, after all-simple syrup is remarkably easy to make, but there are a few different techniques. On the other hand, simple syrup, a critical component for making cocktails, is arguably the easiest thing one can prepare in the kitchen. Sure, there's no-bake cheesecake and quick bread, but those necessitate a shopping list of ingredients and a bit of prep time. But simple syrup puts it right out front. ![]() Few recipes literally spell out how easy they are to make.
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