Simple Syrups n’ Such

SIMPLE SYRUP (1:1)

Simple syrup doesn't take long to make, even on the stove top. If you are in a mad rush to get sipping on a daiquiri, you can simply combine sugar and water in a bottle and shake. It will take a little bit of shaking but the sugar will dissolve and if you use hot water, it will work even quicker. The advantage of creating a simple syrup this way is the fact that it saves a little time and you don't need a stove top.

Why wouldn't I always use this method you ask? Well, the boiling of the simple syrup actually breaks down the sugar into two different molecules, fructose and glucose which creates a slightly sweeter syrup. The key reason I like to create my syrup on the stove top though is to extend its shelf life.

Creates 250mL of Simple Syrup:

- 150g Water (we prefer to weigh the ingredients)

- 150g White Sugar

RICH SIMPLE SYRUP (2:1)

Rich simple syrups are exactly like regular simple syrups except they’re sweeter and have a much longer shelf life. The reason they last longer is because of science. You’ll absolutely want to prepare this one on the stove otherwise you’ll get a thick mess of sugar in the bottom of your container. Follow the same steps as the simple syrup, but double the sugar.

- 150g Water (we prefer to weigh the ingredients)

- 300g White Sugar

RASPBERRY SYRUP

Raspberries are a soft fruit so it isn't necessary to heat them on a stove top (unless you would like to increase the shelf life of your syrup). Simply add one box of raspberries to your simple syrup, muddle, steep and strain.

Creates 250mL of Raspberry Syrup:

- 250mL Simple Syrup (1:1)

- 125g Raspberries (1 x punnet)

Combine the two ingredients and muddle the raspberries. Leave in the fridge overnight before straining out the raspberries, leaving a bright and rich tasting syrup.

MINT SYRUP

Mint, like other soft herbs, are best incorporated by steeping within a 1:1 simple syrup. The steeping time will vary depending on the temperature of the syrup (if it just came off the stove) and how much mint you use. We recommend steeping it for at least a few hours or overnight in the fridge.

Creates 250mL of Mint Syrup:

- 250mL Simple Syrup (1:1)

- 20+ Mint Leaves

Combine the two ingredients. Steep overnight before straining out the mint.

GINGER SYRUP

Ginger syrup is a great way to incorporate some spice and aromatics into a drink. This syrup takes a little more time then the ones listed above but is still relatively easy to make. If you have a juicer then you are all set as you can simply extract the juice, add sugar and heat it on the stove. You can also run it through a blender (which is more common for most households to have).

You can use young ginger for a fresher, vibrant and aromatic level of spice. Old ginger will create more heat in your syrup.

Creates 250mL+ of Ginger Syrup:

- 250mL Simple Syrup

- 100g Fresh Ginger

Blend the ginger (add a little water or simple syrup to help break it down). Combine the simple syrup and blended ginger to the stove top. Bring to the boil. Let cool before straining out the ginger (using a strainer, cheese cloth, etc.).

HONEY SYRUP (3:1)

Ever tried adding honey to a cocktail? It doesn’t work out too well. As the honey hits the ice or cold liquid, it hardens and doesn't incorporate within the drink. The solution? A little dilution prior to mixing.

Creates 200mL of Honey Syrup:

150mL Honey

50mL Warm Water

Combine honey and warm water. Stir to combine.