I'd like to talk to you for a bit about simple syrups. I mean, why not? They are the backbone of any craft cocktail and they have the word "simple" right in their name, so what's not to love, right?
Seriously, I post a lot of drink pics and in turn, a lot of drink recipes, and I get a lot of comments back that sound a lot like, "Oh, I don't have that ingredient." My hopes in posting all this stuff is that you get inspired and reach out a bit and begin to enjoy preparing delicious food and drink. I don't want anyone to shy away because of an ingredient!
But back to simple syrups... Most cocktails are simply part booze, part citrus, part mixer/juice/soda. They typically are not much more than that - however, the rise of all things "craft" - from beers to cocktails, to artisanal cheeses and meats, has pushed the "normal" drink a bit. You can still take your booze, your citrus and your mixer, but now, with the addition of a flavored simple syrup, you can include flavors into the drink that taste amazing. The bonus of making them yourself is keeping the $10 or $12 they would cost you at the bar or restaurant!
A simple syrup is simply one part water to one part sugar. You can expect to use 1/2 to 1 oz per drink, so a cup of simple syrup may make 8 or more drinks. If you use a cup of water and a cup of sugar, you will yield more than a cup of simple syrup, accounting for the dissolved sugar. The mixture needs to be heated to the point the liquid is clear, all the sugar is dissolved, but should not be boiled. Boiling water removes oxygen, and believe it or not, can make your end product taste flat, so no boiling.
The "flavors" come in when you add something to the syrup as it begins to warm. I have made a lot of simple syrups but fruit and spices seem to always go well. You don't need tons, typically a handful of fresh herbs or a half cup to a cup of fruit is all you need. Whatever you add for flavor just needs to steep in the mixture for 5 or so minutes, sometimes longer is stronger (think jalapeno) and then the pot can be removed from the heat. It is ok to strain your syrup right them for a subtle taste, but if you want more flavor, let the mixture cool completely before you strain. In some cases, like rhubarb, the strained fruit can be stored in a tight jar and used on English muffins or toast as a breakfast spread! Yum!
These are just some of the flavors I have made (or been gifted homemade) in the past:
Rhubarb
Ginger
Blackberry
Blueberry
Sage
Rosemary
Jalapeno
Red Pepper
Lemongrass
Cranberry orange Honey
Lavender
Warm spice (cinnamon, nutmeg, allspice)
Mint
Cherry
Vanilla
I'm still on the hunt to try more! Don't feel intimidated; it's actually really hard to mess up! You can combine ingredients too for a more interesting syrup, but that may limit you on the cocktail you make from it. If I want compound flavors, I sometimes make smaller batches of several flavors and just add 1/2 oz of each to the drink to make an ounce.
Simple syrup should last at least 2 weeks in the fridge, it may last more depending on what you are simmering. Spices may last longer than a fragile fruit. Think of the simple syrup as having a "shelf life" similar to the fresh object you flavored it with. If you are not sure if you'll drink it all before it turns, it's ok to make a half cup, or make less. With just sugar, water and your flavor ingredient, it's cheap and easy...it's well, SIMPLE!
Come back and let me know if you tried any simple syrups and what drinks you make. Enjoy!
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