S2E10 // "Syrups"
This week, we’ll be exploring different types of syrups. Syrups are really cheap and easy to make. Making custom syrups is an important part of creating high quality cocktails, as well as original cocktails. It is a component that is often overlooked when thinking about mixology. Syrups also have numerous culinary applications as well. In preparation for the next series on the “Daiquiri”, I’ll be demonstrating how to make a simple syrup, cinnamon syrup, and strawberry syrup. Check it out!
Simple syrups are very straightforward. I like using a scale to measure out my ingredients for added accuracy. For simple syrups, feel free to swap out different sweet elements for different flavor profiles. Honey, maple syrup, demerara sugar, brown sugar, etc are all viable options as substitutes. My preferred ratio is a 2:1 syrup.
The technique involved in cinnamon syrup can be used for any spices. The important part is to let the spices steep in the syrup overnight to let the flavor infuse properly. It’s actually easy to over spice the syrup. Make sure not to overdo it with the amount of spices or it might overpower the drink it is used in. Some options for alternative spices that would work well with this technique are cardamom, clove, star anise, peppercorn, fennel etc.
To make a deeply flavored strawberry syrup, it’s important to let the fruit sit in sugar overnight. This process draws out all the moisture from the fruit. What results is a syrup that uses pure strawberry juice without any added water. The intensity of this fruit syrup is welcome when added to the loud alcoholic components in a cocktail. This technique can be used with peaches, pineapples, raspberries, etc
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