Beyond Simple Syrup
It’s been said before (because it’s a great pun and very true), but again, simple syrup is simple – Dissolve equal parts (sometimes 2:1) sugar and simmering water and allow to cool.
It doesn’t have to be that simple, not when adding just a little mint, lavender, ginger or even eucalyptus (Eucalyptus Martini pictured) can jazz up cocktails. Through the syrup, drinks can be infused with the aromatic flavors of herbs, spices and botanicals and add dimension - a “spice” (perhaps) to its common uses and for instances in which other enhancements such as bitters or liqueurs cannot pull off in the same way. Think of a Nutty Martini with cloves or cinnamon, vanilla-ginger with ice wine in this Endless Possibilities or cardamom in a Whiskey Sour.
Infusing syrup is much like infusing vodka or making tea and, just as in those methods, everyone will find a perfect amount of flavor that fits their tastes and drink style. The herbs that are used for flavor will also dictate how much of each to use. For instance, a 1/8 cup of lavender is as potent and pleasant to the palate as 1/2 cup of mint. Something like eucalyptus can become too medicinal if overused, but subtle flavors like vanilla or ginger can be nearly transparent if underused.
The fun and exciting part of mixology is the experimentation, this is how all of the best drinks came to be and it is also where creative use of infused simple syrups can be handy. There are no right or wrong answers, but there are bad drinks and for every one that passes the test, there were likely a number of predecessors that didn’t and may have been simply horrible. The first time you create a one of those monstrosities, you will have learned a lesson, adjusted it, and be back on your way to creating something great.
Take the Mint Julep, for instance. Instead of muddling your way through sugar and mint you can go with a mint infused simple syrup. It combines the herbs and sugar in a sweeter, richer drink and is much easier if you’re making many juleps.
Mint-infused Simple Syrup
- 1 cup sugar
- 1 cup water
- bunch of fresh mint
Combine the ingredients in a saucepan, bring to a simmer while stirring frequently. Reduce heat, cover and simmer for 5 minutes.
Fresh herbs work best for infusing syrups and the extra few minutes of a covered simmer allows the essence to really soak into the syrup. Once the syrup has cooled, strain it in a fine strainer to remove the herbs. You may have to do this a few times to get a nice, clean syrup, especially if you plan on storing it.
Drink possibilities are endless when you use your imagination and follow your tastes. I’m partial to rosemary and lavender, and the two make an appearance in many of my original cocktails. They are each aromatic with a lovely spring quality and, when combined, the flavor is one of a kind. In my Vanilla Rose I take a rosemary infused vodka (homemade or Herb’s) and mix it with a lavender simple syrup. Two infusions, one great drink straight out of the garden.
Vanilla Rose:
- 2 oz rosemary-infused vodka
- 3/4 oz dry vermouth
- lavender simple syrup
- half of a vanilla bean
Chop a half of a vanilla bean in small pieces width-wise and place it in a mixing glass. Add lavender syrup and muddle, crushing the vanilla bean. Fill the glass with ice, add vodka and vermouth. Shake vigorously. Strain and serve either neat in a cocktail glass or on the rocks in an old-fashioned glass.
