Usually, when you read a cocktail recipe that calls for a sugar additive, you can substitute with the sugar syrup know as Simple Syrup. I use the stuff all the time in my sour drinks (Daiquiri, Jack Rose, Sidecar, many Tiki drinks, etc…). What I love doing with my simple syrups is to infuse them with flavors that add significantly to whatever sweet or sour cocktail you wish to enjoy. You can mix any one of the following syrups up ahead of time. They’ll keep in your refrigerator for up to 6 weeks; so make them before the start of any season as you might want to add a seasonal taste to your cocktails. If you read a recipe that calls for sugar or syrup, you can use any of the following to jazz up your drink.
Simple Syrup (basic) – Pretty simple – 2 cups cane sugar to 2 cups water. Mix both in a pot and stir on stove till clear and hot. Bring mixture to boil for a minute or two, then let cool to room temperature. Bottle and add to drinks that call for “sweet.”
Brown Sugar Simple Syrup – Same recipe as the basic simple syrup, just use dark brown sugar instead of the white cane. I use the brown a lot during the holidays. Brown sugar Winter Mojitos, Milk Punches, a dash in a Brandy Alexander….
Ginger Simple Syrup – Peel then grate a ginger root into pulp. Add the pulp to a pot of simple syrup just ready to boil. Let ginger and syrup boil together for 2-3 minutes. Let cool to room temperature then, with a slotted spoon, remove as much of the ginger pulp from the liquid as possible. Strain syrup through cheesecloth or meshed funnel into bottle. I also use the brown sugar simple syrup with the ginger.
In the summer, use the regular ginger simple syrup in Daiquiris, Mojitos, Sidecars, a splash in a Gin ‘n Tonic or Tom Collins, use your imagination.
In the winter, use the brown sugar ginger syrup with Apple Jack, in Winter Mojitos, punches, mixed into cider and apple brandy or in a batch of Stone Fence cocktails.
Mint Simple Syrup – A great thing to do with all that mint that comes in the summer is to combine it with the basic simple syrup recipe. I add a cup and a half of washed, chopped fresh picked mint into a pot of just boiling simple syrup. Boil while stirring for 2 minutes and take off heat. At room temperature, use a slotted spoon to remove all mint. Bottle and refrigerate. Wait ‘til you try this in a Mint Julep on Derby Day. I also use this in Mojitos or in dark rum cocktails.
Fruit Simple Syrup – In the summer, with the amount of tropical drinks I pour, I infuse a lot of fruit into syrups. Just remember to boil your pulped fruit for 2-4 minutes in the basic simple syrup recipe. I use pineapple, mixed berries, diced apples, and orange slices along w/ the peel. You don’t have to make large batches because most likely, you’ll be using a specific syrup for an afternoon of specific tropical or seasonal drinks.
Honey Syrup (often called Honey Water) – No sugar in this one. Just boil 2 parts water to two parts honey. This one is called for in a lot of Tiki cocktails.
Maple Simple Syrup– Like the Honey above, just boil equal amounts of pure maple syrup to water. The Winter Mojito calls for this one. I also combine this with Canadian and American whiskeys in the cold months for a nice warming flavor.
Cinnamon Syrup – You can go pure cane or brown sugar with this syrup. I do both. Just add 3 or 4 fat cinnamon sticks to your basic simple syrup batch a minute or two before the mixture comes to boil. Boil the cinnamon 4 minutes to insure that the spice flavor really transfers into the sweet. I pour this into my summer & fall sours, my Christmas cocktails and into my apple drinks. You’ll love it.
Finally, when using Simple Syrups, use your imagination. Add a half ounce of your favorite syrup to club soda and your favorite spirit for a quick and unique hi-ball. Add a dash to a spiked hot chocolate or coffee. Bottom line — have fun and be creative.