Simple Syrups & Infusions

Simple Syrups & Infusions

Rachel Davidson | February 3rd, 2020

IG:@rachelpaiige

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Making Simple Syrups & Infusions

As pros, we are constantly trying to polish and expand our repertoire of knowledge! Not only should we all know what ingredients are in a daiquiri without really thinking and be the best coworker/boss/friend/service professional we can be, but we also need to know how to be make our own ingredients – which is especially important if you’re a bar manager or owner!

Being multi-talented is a must nowadays and sometimes you’ll be placed in a position where you have to whip up a few bottles of simple syrup. So, without further ado, let’s do this!

Simple Syrups

To make simple syrup, you only need two ingredients (water and sugar).

Aaaaaand a pot... yeah seriously.

Most bars buy syrups, but I’d recommend to stay away from it if you can help it. They’re filled with stabilizers that can sometimes affect texture and taste of cocktails. And because they’re so easy to make, there’s no reason not to try it out!

There are different theories about how to make syrups. People argue what the best sugar to water ratio is, what type of sugar to use, etc.

If you’re just beginning, keep it simple. One to one ratio works perfectly fine and it’s a consistent enough texture to integrate into all cocktails. Once you get more advanced, you can do heavier syrups which are higher sugar to water ratio if you prefer.

Now you’re going to want to choose your sugar. It’s up to you what type of sugar you want to use, but I would recommend granulated cane sugar when beginning, not beet sugar, not powdered sugar, not maple sugar.

Lets do it!

1. Add water to a pot

2. Let it boil on medium heat (~160 degrees)

3. Pour in the sugar (equal parts water and sugar H:W~1:1)

4. Let it dissolve while stirring it occasionally, then let it cook down for about 5 minutes stirring occasionally.

*If you want to infuse it with say, a whole vanilla bean pod, add it to the pot at this stage.

Once you’re happy with the consistency...

5. Let it cool down

6. Funnel it into a jar or bottle

Whalla! Syrup! Just like that... why keep paying the extra 50 cents everyday for syrup in your coffee when you can make it at home? >.<

Keep it refrigerated, keeps 2-3 weeks.

Works great in soooo many cocktails, coffees and teas! I recommend using painters tape to write the syrup name and the date you made it, or the date you want to throw it away.

Agave and Honey

AGAVE

You can substitute the sugar out for agave. Agave syrup does really well in margaritas and other cocktails with tequila or mezcal.

For this syrup, go heavier on the agave.

You’ll want to make this syrup on lower heat (~120 degrees).

Agave comes in ounces. So add 1.3 oz. agave for every 1 oz. water (H:W~1.3:1).

If you have a 44 oz. bottle of agave, add 30 oz. water. Make sure the mixture is completely dissolved and melted together before turning heat off.

HONEY

You can also substitute the sugar for honey. Honey syrup works really great in lots and lots of cocktails (and coffee and tea too)!

Bring the water and honey together on medium high heat til the honey is fully dissolved (~180 degrees).

Honey is sold in ounces. So, for this one, double the oz. of honey to water. (H:W~0.5:1)

8 oz. water? 16 oz honey.

20 oz. water? 40 oz. honey.

INFUSE your syrups!

Infuse syrups with zests of citrus fruits like lime, lemon, or grapefruit, spices, and herbs.

I haven’t tried yet, but I would really like to make a yuzu cordial and put a Japanese spin on a gimlet… stay tuned for that!!

For a 12 oz. bottle of simple, add 6 citrus worth of zests

After you put the ingredients together, let it INFUSE for 20 minutes, up to 8 hours. When you’re ready to filter into a bottle, use a cheese cloth or strainer to clarify the syrup by pouring it into another container. Then bottle it up with a funnel and keep it refrigerated.

Don’t be afraid to get creative and try things you’re not sure will work. That’s the beauty of INFUSION and mixing cocktails. You will never run out of things to try. And you will certainly impress yourself AND your friends/guests with your complex cocktail creations as you develop your palate.

You might want to start saving your recipes as you build and create things as not to lose or forget anything. Many mixologists keep a journal to keep track of favorite recipes and to collect their thoughts.

As always, mahalo nui loa for reading!! -Rachel @rachelpaiige

P.S. The video I made was FREEEEEE using Lumen5Video. So amazing!!