There are many ingredients that I use in my recipes that I don’t provide an explanation for in my posts. Some are basic, some more advanced, but all can be made at home. This page will serve as a database and will be
updated as needed. Please let me know if there is anything that you would like to know about.
Exactly as it sounds, it is simply no more than sugar dissolved in water to make a syrup.
Bring 4 cups of water to a boil then add 8 cups of white sugar. Remove from heat and stir until the sugar is dissolved. Let cool. I’ve never had an issue with simple syrup going bad, per say, but it will mold if allows to sit too long. Keep it refrigerated and it will last you 2 weeks, after that make a new batch.
Made the same way as the simple syrup above but using turbinado sugar instead of the white sugar. Turbinado sugar is less processed that white sugar and has a much deeper, rich, molasses like flavor. Most people know it best as the Sugar in the Raw brand.
This is just honey that has been thinned a little so that it is easily poured and will actually mix with cold ingredients. Take 2 parts honey, add 1 part hot water and stir until combined.
I love to use these in place of other syrups to add depth and complexity to a cocktail. Start by brewing a really strong tea, I use 3-4 times the recommended amount. Let steep then strain the tea. While hot add two part sugar to one part liquid and stir until dissolved. Be careful with green and oolong teas, in high concentrations or if the water is too hot they can become bitter from the release of chlorophyl, keep the water temperature under 180 degrees and don’t over-steep.