Syrups

More than a few cocktails in this book contain some form of syrups, and, depending on time and your confidence in creating these sticky liquids, you may want to delve into the world of home-made syrups. The best bartenders in the country spend hours preparing their very own syrups (many of which are in the cocktail recipes themselves), and all of them are well versed in the most popular and essential syrups behind the bar.

Keep in mind you can still make delicious cocktails with high quality ingredients by setting yourself up with a range of pre-made syrups and mixers, so don’t be put off by complicated syrup concoctions. They are here for you to try, but there are always alternatives.

The sky is the limit when it comes to the flavour profile of syrups; with flavours ranging from peach to jasmine, just a small nip is enough to add an extra kick of balanced flavour to your homemade cocktails and take them to a professional quality. Just remember if you’re going to make any of these syrups at home, they tend to have a fridge life of around one month. Many types of syrup can be bought over-the-counter, but if you want to try your hand, here are a few that can easily be made at home by the amateur bartender:

SIMPLE SYRUP/ SUGAR SYRUP/GOMME

• 1 Cup granulated white sugar • 1 Cup water Method: Add water and sugar to a medium saucepan and bring to the boil, stirring constantly, until sugar has dissolved. Remove the pan from heat once dissolved and allow to cool before bottling. For a richer flavour, use demerara sugar - a raw sugar that will really sweeten the syrup, although will result in a darker coloured liquid.

MINT SYRUP

• 1 Cup water • 1 Cup granulated white sugar • 13 Sprigs fresh mint Method: Bring sugar and water to boil in a medium saucepan. Boil for five minutes without stirring. Pour syrup over the mint sprigs in a heatproof bowl and gently crush mint with the back of a spoon. Cover and chill for eight hours overnight. Strain, and discard the mint before bottling.

FIG AND HONEY SYRUP

• 1 Cup honey • 1 Cup water • 2 Tablespoons fig preserve Method: Combine all ingredients in a small saucepan and let simmer for 10 minutes. Allow to cool, then fine strain before bottling.

ORGEAT (ALMOND) SYRUP

• 2 1/4 Cups sliced raw almonds • 3 1/2 Cups tap water • 3 1/2 Cups distilled water • 1/2 Cup organic cane sugar • 1 Cup vodka • 1/4 Tablespoon orange blossom water Method: Place almonds in medium mixing bowl, cover with tap water, let sit for 30 minutes and strain water. Using a blender, lightly pulse almonds until they are coarsely ground. Place almonds in a bowl and soak with distilled water for 4 to 5 hours, stirring mixture well every hour or so. Strain the liquid into a 1-litre glass jar through a cheesecloth-lined strainer, extracting as much as possible. Add sugar to liquid, close jar and shake vigorously until sugar is dissolved. Add vodka and orange blossom water and stir thoroughly. Cover and store in the fridge for two weeks.

HONEY AND GINGER

• 2 Cups scrubbed fresh baby ginger • 4 Cups water • 3/4 Cups raw honey Method: Stir honey into hot water in a saucepan over medium heat to dissolve. Add ginger, simmer gently to infuse for ten minutes, then strain and cool.

VANILLA SYRUP

• 2 Cups sugar • 1 Cup water • 1 Vanilla bean Method: Combine water and sugar in a saucepan on medium heat until sugar dissolves. Split the vanilla bean lengthwise in half and add to mixture. Strain into a clean glass jar, cover and keep refrigerated for two weeks.

AGAVE SYRUP

• 1 Cup agave nectar • 1 Cup hot water Method: Combine equal parts agave nectar and hot water and stir to dissolve. Let cool completely.

BLACK TEA SYRUP

• 1 Litre of strong black tea • 4 Cups sugar Method: Combine 1 litre of strong black tea with 4 cups of sugar in a saucepan, bring to boil and stir well until sugar dissolves. Allow mixture to cool before bottling.