So, this weeks massive undertaking has been to produce a variety of sugar syrups flavoured with fresh ingredients. This is the kind off thing that is popping up in craft bars all across the States, and in some of the major cities of the UK (i.e. London/Edinburgh). The flavours I’ve been going for are kind of random, just what was available in the shop when I was struck by the idea to make this my project this week.
The whole process is pretty darn simple actually, as I’ll explain. Out of the 6 different flavours I have attempted, I did 5 the same, but 1 slightly differently. The process starts with a simple sugar syrup.
2 parts granulated sugar
1 part water
Place in pan and simmer gently till all the sugar is dissolved and the liquid has reduced to a decent thickness(you will know it is thick enough)
The process of making the simple syrup is probably the hardest part of the whole process. After you have made up your simple syrup, let it cool then bottle it up with whatever flavour ingredients you choose. For example, i split up a stalk of lemongrass and then bottled it with my simple syrup. Now, just need to leave it for a week to mature and left the flavours blend in.
The only one i did differently was the blackberry syrup, and that was still very easy as well. Simply toss a generous handful in the pan when the simple syrup is simmering, and strain the blackberries out.
Once these syrups have matured for a little while, they can be used in cocktails, or cooking, or even as a flavouring for a cup of coffee.
Don’t be afraid to try these at home if you have a bottle spare, as they are a great thing to have lying about. The syrups should last about a month if kept sealed in the fridge.
Anyway, good luck. Thanks for reading, and don’t forget to share this around!
So, after nearly a month break due to varying reasons, including hangovers and work schedules, but mainly a lack of any decent internet, this is the first post for a long while. We’re sorry that we’ve been away for so long, but circumstances were against us!
The first post on our return is going to be about Angostura Bitters. While not many non-bartenders/ cocktail aficionados may have heard of this (sorry if I’m insulting anyone with that comment), Angostura is a massively important component of a lot of drinks that we as a public take for granted.
Invented in the 1800’s by a german army doctor called Dr J.G.B Siegert, it’s name comes from the town in Venezuela, not the medicinal Angostura Bark. The bitters was originally invented as a medicinal tonic, but now it is used by cocktail enthusiasts around the world.
This was the first ever bitters I used, and have tried other aromatic bitters, but Angostura is still the best for me. Obviously there are other types of bitter, and for different uses these may suit better. However, if you want to have some bitters in your cocktail cabinet there is not a better place to start