Every bartender has his secret syrups and so will you!
When making mocktails one of the easiest ways to pack loads of flavor into your shaker is by making complex syrups. Here we share 4 of our favorite syrups.
Basilsyrup
Ingredients:
7 oz Sugar
7 oz Water
1.7 ounces Basil
Instructions:
Bring water and sugar to boil in a saucepan.
When the sugar is dissolved add the basil and let simmer for 30 minutes.
Strain the syrup and let cool.
Basilsyrup will stay good in the fridge for 3 weeks.
Coffeesyrup
Ingredients:
7 oz Sugar
7 oz Coffee
1 pinch of salt
Instructions:
In a saucepan, bring all the ingredients to boil and let the syrup simmer for 20 minutes.
Coffeesyrup stays good in the fridge for about 2 months.
Passionfruitsyrup
Ingredients:
7 oz Sugar
7 oz water
4 passionfruits
Instructions:
In a saucepan, bring water and sugar to boil and let the syrup simmer for 20 minutes or until all the sugar dissolve.
Let the syrup cool down.
Slice the passionfruits open and scrape all the fruit into a bowl. Strain out the seeds.
Combine the cold simple syrup and the juice of 4 passionfruits and shake.
Passionfruitsyrup stays good in the fridge for about 1 week
Gooseberry and lemongrass syrup
Ingredients:
7 oz sugar
3 oz gooseberries
1 oz lemongrass
7 oz water
Instructions:
Combine the berries and the sugar in a bowl and let sit for 24h.
The sugar will be all moist and look like its about to become syrup. Heat the water and add a little just to help dissolve the sugar.
Strain out the berries.
Now add water til you get the consistency that you want.
Add the lemongrass to the syrup and let sit for an other 24h in room temperature.
Strain out the lemongrass and sit back and enjoy!
Leave a Reply