View allAll Photos Tagged simplesyrup
Something appropriately refreshing for the first day of summer (95 degrees, naturally), the El Floridita Daiquiri: 2 oz white rum (Flor de Cana 4-year), .75 oz lime juice, 1 tsp maraschino liqueur (Luxardo), 1 tsp simple syrup, lime wheel garnish.
Source: Paul Clarke (via Serious Eats)
experimenting with outdoor light. gonna stick with zero elevation next time.
ofcourse it's not worth not seeing it large.
new "Collins" glass. $4.17 after tax from Tap Phong (next to my old "old fashioned" glass).
by Beachbum Berry
from Beachbum Berry's Remixed: A Gallery of Tiki Drinks
This is going into the frequently mixed repertoire along with the Mai Tai and Western Sour. It just works a lot better than the similar Montego Bay (also with Pimento or Allspice liqueur).
I used Coruba and El Dorado 5.
I was given this glass boot as a gift from Erin's friend Makenzie. Makenzie said it was the Perfect gift for me when she saw it in the store. That's scarey that she knows me that well, although I think she was thinking I would put flowers in it. I think not! This has quickly become the Bootini glass. Which will appear at every New Year's Eve forever and ever
2 oz Famous Grouse scotch
½ oz Carpano Antica sweet vermouth (I used Martini & Rossi)
¾ oz lemon juice
¾ oz simple syrup
1 egg white
5 drops Fee Brothers Old Fashion Aromatic Bitters
Combine ingredients, except the bitters, in a cocktail shaker. Dry shake, shake with ice, strain into a chilled cocktail glass, and carefully add the bitters.
Courtesy of James Hensley, the Patterson House, Nashville.
Source: Details ("Winter Drinks: Master the Egg-White Cocktail," Dec. 2010)
Made up some simple syrup for my friend, for those that don't know this is all that ya need to make it :)
Yummy fruit salad that I made for 4th of July. It's adapted from Giada's recipe on Food Network...watermelon, cantaloupe, blackberries, blueberries, mint, simple syrup, and amaretto. If you decide to make this, I recommend putting in more fruit than it says. I think it says two cups of each, but I put in about four or five cups of each (the watermelon and the cantaloupe) and it helped to dilute the simple syrup so it wasn't too sweet.
Wise words on bitters. Most recipes I've seen for simple syrup do not require boiling.
The complete book, from the collection of the San Francisco Public Library.
I waive any copyright claim I may have in this image and dedicate my copyright interest in the image to the public domain. I also believe that the book depicted in the image is in the public domain, though I do not warrant that it is. The book was published between 1923 and 1963, so the author was required to renew the copyright 28 years after publication to prevent it from entering into the public domain. My search of the copyright renewals database (http://collections.stanford.edu/copyrightrenewals/) indicates that the copyright in this book was not renewed.
* 2 oz Rye
* 1/4 oz Fernet Branca
* 1/4 oz Simple Syrup
* 2 Dashes of Angostura Bitters
Stir, strain and garnish with a flamed orange zest.
12 Second Cocktails found the Toronto via the Cocktails+ iPhone application. This is one of Jamie Boudreau’s creations. Check out his blog for more recipes and cocktail ruminations.
2 oz. bourbon (Knob Creek)
3/4 oz. pimento dram (St. Elizabeth Allspice Dram)
1/2 oz. fresh lime juice
1/2 tbsp. simple syrup
2 dashes Angostura bitters
Shake vigorously with ice and strain into a cocktail glass.
I first tried the Lion's Tail a few years ago at Green Street in Cambridge and it's stuck with me ever since. In fact, it's the primary reason why I'd been eyeing that 750 ml. bottle of St. Elizabeth Allspice Dram for months before eventually breaking down and buying it. This is a drink that really benefits from a stronger bourbon—I used 100-proof Knob Creek, which stands up nicely to the overt spice of the pimento dram. I love how shaking these ingredients together creates a noticeable layer of foam on the surface of the drink that lends it a surprisingly silky mouth feel, vaguely reminiscent of egg white. I'm not sure what accounts for the odd texture, whether it's the allspice dram or the simple syrup individually, or some combination of the two, but the effect is lovely. This is certainly one of the more unusual and evocative cocktails I've made so far.
Source: Vintage Spirits and Forgotten Cocktails by Ted "Dr. Cocktail" Haigh.
Our tiny little currant bushes ended up yielding about 1/8 cup of berries. They're like a very, very scant handful of perfect little jewels.
Wonderful drink from Jim Meehan's excellent PDT Cocktail Book. This is the first time I've really used the Averell and it is lovely here; delicately sweet but perfectly balanced against the 100-proof apple brandy. In fact, I think the Laird's bonded apple brandy probably serves the drink better than the applejack called for in the recipe, since applejack is just 80 proof and something like 70% neutral spirit. The bonded stuff is a bold 100 proof, and 100% apple brandy. Highly recommended drink, and book, too.
1 oz Laird's Applejack (Laird's Bonded Apple Brandy)
.75 oz Dolin sweet vermouth
.5 oz Plymouth Sloe Gin (Averell Damson Gin Liqueur)
.5 oz fresh lemon juice
.5 oz simple syrup
Stir* with ice and strain into chilled coupe glass. No garnish.
*Conventional wisdom says to stir drinks made with straight spirits and shake those made with juices. I followed the recipe as printed and stirred this one, despite my reservations. The result was fine.
Source: Jim Meehan's PDT Cocktail Book.
An easy, concentrated flavouring for your favourite cocktail, mocktail or soda creation!
yummysmells.blogspot.ca/2012/09/grape-simple-syrup-and-gr...
I love soda, but I don't love high fructose corn syrup. So I'm planning to roll my own. Step 1: simple syrup made of good old cane sugar, water, and the juice and the zest of the blood oranges from the back yard.
5 kumquats
3 chunks of lime
1 oz. simple syrup
3/4 oz. Cointreau
1/2 sprig rosemary
2 oz. white rum*
Put the kumquats, lime, rosemary, and simple syrup in a shaker glass. Muddle.
Add cointreau, cachaca, and 5 or 6 ice cubes. Shake for 5 seconds. Dirty pour (pour without straining, ice and all) into a rocks glass.**
* The original recipe called for cachaca but I've chosen to substitute a basic white rum. So technically this is not a true caipirinha, but until I buy some cachaca this will do just fine.
**The "dirty pour" is the only part of this recipe that I question. Muddling kumquats results in lots of little kumquat seeds floating around freely in the drink, which is not the pleasant experience you might expect. I recommend cutting the kumquats in half and squeezing out the seeds before muddling (being careful not to squeeze out too much of the juice in the process). Otherwise this a lovely summery drink.
Source: Raphael Reyes (via Serious Eats)
I enjoyed this drink so much at the Ranstead Room in Philadelphia that I had to make one at home. Never would have pegged Campari to work so beautifully in a tiki-inspired drink, but this is awesome.
1.5 oz Cruzan blackstrap rum
1.5 oz pineapple juice
.75 oz Campari
.5 oz fresh lime juice
.5 oz simple syrup
Shake well with ice and strain into a chilled old-fashioned glass over crushed ice or an ice ball. Garnish with two Luxardo maraschino cherries and (in my case) a sloppy-looking lime wheel.
Source: Imbibe
Lemonade+
After slicing away some zest for our Americanos, I needed to put the rest of this beautiful lemon to good use.
I removed the rest of the lemon zest, and simmered in 1 cup of hot water, to put the essential oils to good use. Simmer until water is reduced by 1/3. Do not boil.
Add 1/2 cup granulated sugar. Lower heat and allow sugar to dissolve. Do not simmer, do not stir, do not boil. Cooking the sugar will change the flavor.
Transfer the syrup from your pot to a Pyrex glass and allow the mixture to cool. Add 1/2 cup strained lemon juice -- which is about the yield of one (very) large lemon.
An easy, concentrated flavouring for your favourite cocktail, mocktail or soda creation!
yummysmells.blogspot.ca/2012/09/grape-simple-syrup-and-gr...
I dug this one out while searching the Cocktail DB for obscure recipes using grapefruit juice, in order to use up some fresh squeezed juice that I had leftover from a failed experiment involving Rhuby and Rye. My eyes lit up when I saw aquavit in this recipe, as I haven't had much opportunity to use the bottle of Aalborg that I bought a few months ago. Plus the evocatively named "midnight sun" conjures images of some of my favorite Scandinavian films by Ingmar Bergman and the original Norwegian version of Insomnia.
This drink is amazingly well balanced. It's like drinking the best parts of rye bread (mmm, caraway) coupled with the perfect balance of citrus and sweet. I can't imagine a better showcase for aquavit. Surprising but recommended.
1 1/2 oz aquavit (Aalborg)
1/2 oz grapefruit juice
1/2 oz fresh lemon juice
1/2 tsp sugar
1/4 oz grenadine (homemade)
Shake with ice and strain into a chilled cocktail glass. Garnish with orange slice (optional).
Source: CocktailDB.
So I now officially like Fernet, which I never thought possible. This is definitely a fine example of cocktail alchemy where the sum far exceeds the parts. Delicious, and I couldn't imagine a more apt name:
2 oz Cruzan blackstrap rum
.5 oz Fernet Branca
.5 oz Demerara syrup (I used plain 1:1 simple syrup)
.25 oz Cynar
.25 oz fresh lime juice.
Source: Created by Seattle bartender Cale Green, recipe via Gary Regan.
from Beachbum Berry's Remixed: A Gallery of Tiki Drinks
Not a big fan of the Barbencourt 8, but this is a tasty treat. How could it not be with a shipload of lime and a boatload of grenadine (Sonoma Syrup #8, in case you are curious)?
Recommended.