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LIQUOR INFUSIONS

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BAR SYRUPS

SIMPLE SYRUP
Water
Granulated sugar

In a saucepan, bring sugar and water to a boil together. Simmer on low heat until the sugar dissolves (about 3 minutes). Remove the mixture from the heat and let cool completely.  Store for up to one month in the refrigerator.

AGAVE SYRUP
1 part Partida Agave Nectar
1 part water

Combine water and agave nectar in a saucepan and warm.
Stir until ingredients are fully dissolved into the water.  Cool.

Baked Acorn Squash Infused White Rum
1 acorn squash
Cinnamon
Brown sugar
Rum

Take 1 acorn squash and slice and de-seed, coat squash with cinnamon, brown sugar and all spice and bake until soft, place in container and add rum. Let rum sit for 2 days, Then strain rum into and container using a fine mesh strainer.

CAJUN SPICE SYRUP
1 cup Water
1 cup Sugar
1 tbsp. Cajun Spice

Combine all three ingredients in a saucepan and warm.
Stir until sugar and Cajun Spice are fully dissolved into the water.
Strain into an empty container and set aside.

CHAI TEA SYRUP
Chai tea bags
Water
Sugar

Place 4 chai-tea bags, 2 cups water and 4 cups of sugar into a saucepan. Bring to a boil and remove from heat. Let rest for 5 minutes stirring to dissolve sugar. Discard tea bags.

CINNAMON SYRUP
1 cup granulated sugar
1 cup water
4 cinnamon sticks, broken into large pieces

Bring all ingredients to a boil over medium heat. Reduce heat to medium-low and let simmer for 8-10 minutes until sugar has dissolved, stirring frequently. Remove from heat and let cool. Discard cinnamon sticks, strain into a clean glass jar and cover. Store refrigerated for up to 2 weeks.

COFFEE SYRUP
1 cup espresso beans
1 cup sugar
1 ½ cups water

Bring water to a boil, blanch espresso beans into the water for approximately 30 seconds, strain the espresso beans, add  sugar and stir until the sugar dissolves.

DEMERERA SYRUP
1/2 cup Demerera sugar (aka Sugar in the Raw)
1/2 cup water

Bring water to a boil.  Add sugar, then stir until dissolved. Allow to cool.  Keeps for up to one week in the fridge.

GINGER SIMPLE SYRUP
2 cups sugar
2 cups water
3-4 large chunks peeled/sliced ginger

Bring sugar and water to a boil, remove from heat, cool, add ginger, blend, strain)

Gingerbread Syrup (recipe from Eureka!)
2 cups granulated sugar
2 cups water
1/2 cup minced ginger (peel ginger first)
1 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp ground cloves

Combine sugar and water in sauce pan and heat till sugar dissolves
Add ginger and bring to boil
Reduce to simmer and add nutmeg, cinnamon and clove
Let simmer for 15-20 min
Let cool at room temperature for two hours
Strain (push down on ginger particles for full extraction)
Place in bottle and refrigerate.

HIBISCUS SYRUP (recipe from playfulcooking.com)
4 cups water
3/4 cup dried hibiscus flowers
1 inch ginger, finely grated
2 whole star anise
zest of 1 lemon
1 cup sugar
1/8 teaspoon salt

In a deep pan, mix all the ingredients and bring it to a boil.  Once it starts to boil, reduce the heat to medium and let it simmer for 10 minutes.  Turn off the heat, cover it with a lid and let it steep for 5 more minutes.  Strain it through a sieve and store the syrup in an airtight bottle.

HONEY SYRUP
Honey
Very hot water

Combine equal parts honey and water. Stir until honey is dissolved. Let cool.

HOUSEMADE LEMONGRASS GINGER SYRUP
15 slices fresh peeled ginger
1 stalk lemongrass (smashed)
1.5 cups sugar
1 cup water

Place ingredients in a sauce pan and gently simmer for 15-20 mins until thickened. Allow to cool, strain, and bottle.

LAVENDER SYRUP
1 cup water
1/2 cup sugar
1 tablespoon dried lavender

Bring water to a boil.  Add sugar and flowers, then stir and let it simmer for about 5 minutes. Strain into a bottle.

MINT SYRUP
1 cup granulated sugar
1 cup water
1 cup fresh mint leaves (not packed)

In medium saucepan, combine sugar, water, and mint and bring to a boil over medium heat.  Stir occasionally for about a minute or until sugar is dissolved.  Remove from stove and let cool for at least 1/2 hour.  Strain (to remove leaves) into an airtight container and store in the refrigerator for up to a month.

PUMPKIN SYRUP
1 cup raw sugar
4oz pumpkin spiced butter (available at grocery stores)

Bring one cup water to boil. Add sugar pumpkin spiced butter.  Stir ingredients until evenly dissolved. Remove from heat and let cool. Once cooled, strain with cheese cloth.   

RED TEA SYRUP
1 cup warm brewed red tea
2 cup sugar

Mix warm brewed red tea with sugar. Stir until dissolved. Store in a squeeze bottle. 

RICH SIMPLE SYRUP
Demerara sugar
Water

Stir 2 parts demerara sugar with 1 part water over low heat until sugar dissolves.

ROSEMARY MAPLE SIMPLE SYRUP
16 oz. Grade B maple syrup
4 oz. water
9 rosemary sprigs

Bring maple syrup and water to a boil, add rosemary. Remove from heat, allow to cool, then strain.

VANILLA BEAN SIMPLE SYRUP
1 quart water
1 quart sugar
10 vanilla beans

Bring water and sugar to a boil, add vanilla beans and split open, remove from heat, cool, remove vanilla pods.

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Spicy Hot Cocoa
1/2 Tbsp. Unsweetened Cocoa Powder
1/2 Tbsp. Sugar
Pinch of Salt
Pinch of Cayenne Pepper
1/4 Cup Water

Mix dry ingredients together, add hot water and stir until dissolved. 

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CAYENNE SALT (for rimming glasses)
Blend 3 Tbsp of margarita or kosher salt with Cayenne to taste.

Orange Chamomile infused sweet vermouth
5 tsp Orange Chamomile Tea Leaves
750ml Dolin Sweet Vermouth

Infuse tea in vermouth for 2 hours. After 2 hours, strain out tea and refrigerate.
Serves 4-5

Coconut Water Ice Cubes
Pour a can of coconut water (strain the pulp out first, if needed) in an ice cube tray – the bigger the cube tray the better – and freeze for several hours.