19 Simple Syrups for Everything (Not Just Cocktails) It starts out easily enough: Combine one part water with one part granulated sugar, boil until dissolved, chill.
Here's where we make it interesting: Simple syrups can be as varied and diverse as any other food stuff. By mixing in spices, herbs, fruit—truly anything your little heart can imagine, you have instant flavored sweetener. And it's not just for cocktails. Drizzle on a simple butter-rich pound cake for a seasonal flavor boost, pack several bottles onto an ice cream sundae bar for a (gluten-free) birthday celebration, add a splash to whipped cream for sweet spice, stir into your morning coffee or tea to cut out the mermaid-logoed middle man, or, yes, use it in all manner of cocktails for a tinge of sweet flavor. In general, you can expect infused simple syrups (ones that extract flavor from herbs and spices before straining) to last up to 3 months—often longer (as long as it smells good, it tastes good). 1 of 19. A Simple Syrup Cheat Sheet - Imbibe Magazine. Sweetness.
It’s one of our four main tastes (yes, five if you count umami), and it’s a key component to any good drink, helping balance acid, bitterness and even booze. But have you ever tried to add sugar by the spoonful to a glass of iced coffee or a squeeze of honey directly into a cocktail shaker? Not so easy. To maximize mixing potential, sweeteners ideally need to be dissolved into syrup form, and from there, the flavoring options are endless. A Better Method: Cold-Process Infused Simple Syrups.
Whoopsie, I disappeared for a little bit there!
It seems that a weekend of baking and peddling treats makes me not want to think about food for a good stretch of time. But now that I’m back, I’d like to talk to you about something I started experimenting with a couple months ago. Something that kind of revolutionized my approach to creating simple syrup infusions. It all started back in July, when I began making this shrub. I’d combined the fruit and sugar, let it sit, then macerated and covered it, as per ushe. That shrub base got me thinking about the possibility of making infused simple syrups the same way.
The second advantage of the cold-process infusion is that it yields a higher ratio of sugar to water and, in turn, creates a longer lasting syrup. And the third advantage (which kind of ties into the second): Because your syrup is sweeter and your flavor is brighter and more concentrated, you can use less per drink. I have since tried this out with a variety of ingredients.
How to Make Simple Syrups. Simple SyrupThis sweetener lives up to its name—it’s equal parts granulated sugar and water heated simply until the sugar crystals dissolve.
You can even skip the heating step and shake sugar and water vigorously in a jar. Try it in cocktails like the Mint Julep or Monkey Gland or to sweeten iced coffee or tea. Rich Simple SyrupSweeter than basic simple syrup, rich simple syrup doubles the amount of sugar for a 2:1 ratio of granulated sugar to water. Try it in an Old Fashioned or the Southtown. Demerara Syrup (or Turbinado Syrup)The same proportions as basic simple syrup (1:1), this syrup swaps in golden-hued demerara or turbinado sugar for a deeper, almost caramel-like flavor popular in tropical drinks. Honey Syrup Combine honey with ice and you get a clumpy mess in the mixing tin, but thin the honey out with hot water and you get this sultry syrup. Easy Cold-Brewed Coffee Recipe. Amazing.
After this winter having to give up ALL coffee and tea due to SEVERE acid heartburn, I discovered cold brew coffee, and now drink it exclusively. The acid burning my chest and esophagus is totally GONE. GONE. I enjoy both hot and cold coffee. This is a hidden secret in the coffee industry because as we all know, the selling of coffee equipment and accessories is THE REAL NIG BUSINESS in the coffee industry. Cold-Brew Iced Coffee Concentrate. RECIPES & MENUS / Recipes Shares 12 ounces coarsely ground fresh coffee beans Milk (optional) Nutritional Information One serving contains:
How To Make Amazing Cold Brew Coffee.
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