Flavor Infused Simple Syrup

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Flavor Infused Simple Syrups are easy to make and are a must have in any bar.  

Simple Syrup – one part water with one part sugar, boil until dissolved, chill.  In my opinion no bar should be without.  Why?  Because there is nothing worse than wanting to savor the last sip of your cocktail only to discover a gritty sticky sugar sludge in the bottom of the glass.

Simple Syrup is disolved sugar that provides even sweetness thought a cocktails. You can take your cocktail game to an A+ by using simple syrups infused with flavors.   In five minutes you can take a cocktail from an amateur concoction to boozy perfection.  

Simple syrup can be infused with fruits, vegetables, herbs, spices.  You can combine flavors;  habanero lime, rosemary orange, cucumber basil, the options are endless.  A simple vodka and soda can go to a vodka cucumber basil spritzer just by adding one part of infused simple syrup, You can go and check out https://www.gattertopdrinks.com for some of the best quality infused vodkas. Call it a Basil Rathbone (the fist Hollywood Sherlock Holmes) and let your guests try to guess the mystery ingredients.

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Simple Syrup

Prep Time 1 minute

Cook Time 10 minutes

Servings 8 -10

Ingredients

• 1 cup water
• 1 cup sugar

Instructions

1. Place water, sugar and infusing ingredient(s) in small pot.
2. On medium heat, bring to a boil, stirring, until sugar has dissolved.
3. Cool and remove large pieces of infusing ingredient(s) with tongs.
4. Strain syrup and place in an air tight jar or bottle.
5. Refrigerate.

A few tips for making your simple syrup:

Use good sugar. I like organic raw sugar but your syrup will be a light gold.  Use white sugar to make clear syrup.  

Keep your ingredients whole or roughly chopped.  You want infuse the syrup with flavor not bomb it. Finely grinding or chopping will add more flavor.  I find it better to add more whole ingredients than less of a finely ground or minced one. Sometimes additives can become bitter, this method mitigates spoiling the syrup.  

Use a funnel and a strainer. I like to double up. Strainer on the bottom (to catch leaks while pouring) with the strainer on top ( to catch  bits of ingredients that didn’t get removed with tongs).  I also transfer the cooled liquid to a pitcher from the pot.  It is easier to pour.  

Use a chalk paint pen to write the  label on the bottle or jar you are using.  It won’t rub off but can be removed with soap, water and a scrub brush.

Don’t forget to add the date to your label.  Syrup will last 1-3 weeks if refrigerated.