Photos from a batch of flavored simple syrup I made this week:
Category Archives: SIMPLE SYRUP
It’s Monday night and my work week starts tomorrow, but I’m busy thinking of all the stuff I did this past week. And it just occurred to me that I never really blogged about this past week at all… So, here’s my week of cocktails in quick recap!
On Wednesday I served pistachio shell-infused vodka as a Moscow Mule:
And on Saturday, a customer took this great pic of a drink I made — the Borden Chase:
And on a sad note, also this week, actress Yvonne Craig died.Yvonne Craig played Batgirl in the 1962 Adam West Batman series. And for those who don’t know, I’m as serious a comic book fan as I am devoted to cocktails. I write a monthly column and co-host a weekly podcast.
I wish I would’ve gotten this creative and created something, but thankfully The Way Station in Brooklyn is remembering Yvonne Craig with this cocktail:
The above photo comes from The Way Station’s blog and isn’t something I shot a pic of, though I’d like to stop and try this drink in honor of Yvonne Craig.
By Friday afternoon I had finally finished experimenting with a homemade coconut mixer for cocktails — and these are a few of the drinks I made with it:
This Blue Hawaiian came out a little more sea foam green than I hoped it would, but maybe that was because of the milky-white color of the coconut mixer.
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MAKING COCONUT MIXER
The mix I settled on was a simple syrup of sorts, but less than the usual 1:1 recipe. I made the syrup with four parts coconut water and one part coconut milk — and half the amount of sugar it usually takes to make a simple syrup.
Then, once the syrup had cooled, I blended it with shredded coconut flakes and strained out the solids.
I did use sweetened coconut flakes, though I’m sure that using non-sweetened flakes would make a perfectly fine mixer too. I don’t have any set ratios as to what made the perfect final product. It was just more of a guessing game as I alternately sweetened and diluted the mix.
Another day, another coconut experiment!
Today I blended coconut flakes into a simple syrup which I made with coconut water and a small amount of coconut milk:
So that’s a mini-mason jar filled with sweetened coconut flakes in the foreground of the above picture.
And here’s another pic of the mix — blended coconut water, sugar, coconut flakes and a small amount of coconut milk:
- 1/2 oz Strawberry-Rhubarb simple syrup
- 2 oz gin
- 1/2 oz lemon juice
- Soda water to finish
- Strawberries for garnish
Chill a Collins glass. Shake all ingredients except the soda over ice and strain into the Collins glass over fresh ice, top with soda water and garnish with strawberries.
Last night I made myself a Pink Smash to drink:
About This Cocktail
This “Raspberry Lemon Bourbon Smash” is a variation on the basic whiskey smash with fresh raspberries and lemon juice.
•2 oz bourbon
•1/2 oz lemon juice
•1/2 oz lemonade
•1/4 oz simple syrup
•6 mint leaves
Place mint leaves and raspberries in a pint glass with the simple syrup. lemonade and lemon juice. Muddle the ingredients and then add both ice and bourbon. Shake the drink aggressively and double strain it drink into a chilled cocktail glass.
When I woke up this morning, I had the itch to make beer cocktails tonight — so I reduced some IPAs and made simple syrup.
I’ll be making drinks with these simple syrups tonight only at Forte.
The first one I made was, of course, Southern Tier.
I also had a bottle of Sierra Nevada’s new single hop IPA — the Idaho 7 varietal.
According to Sierra Nevada, this newly developed hop has a fruit-forward nose. Expect complex fruity aromas of orange and apricot with hints of black tea-like character and a pleasant fresh herbal bouquet.
Sierra Nevada kicks is doing a whole series of IPAs this year, all exploring different hopping methods: single hop, fresh hop, wet hop and wild hop.
Want to make your own beer simple syrup?