Tag Archives: SIMPLE SYRUP

Apple Cider Maple Syrup

Photos from a batch of flavored simple syrup I made this week:

 

 
 

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Filed under APPLE CIDER, FLAVORS, KITCHEN EXPERIMENTS, MAPLE SYRUP, MIXERS, PHOTO POST, SIMPLE SYRUP

Cold-Brew Iced Tea

We have several loose-leaf teas at the restaurant where I work.

A few weeks back I tested a tea simple syrup and yesterday I moved on to making cold-brew and using it as a mixer:

 

Thirsty for more?
— A nice rundown on the basics of cold brew tea.
— Info about which teas to use, how much tea to use, steeping times and more.
— A taste-test of cold vs hot-brewed teas.
— This one’s a quick read about cold brew tea.
— A “how to” about cold brew coffee.
— And lastly, the “Definitive Guide To Cold Brew Tea.” It’s a pdf document.

In A Cocktail:

The tea in the picture above is a cold-brew peach tea I made. The only things I added to it were lemon juice and simple syrup, though bourbon would’ve made a nice addition to it as well. The possibilities are as endless as however you might use iced tea out of a bottle or even flavored tea vodkas — make an alcoholic Arnold Palmer with limoncello or swap in some other flavored liqueur to suit your tastes.

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Filed under MIXERS, NEW TO ME, SIMPLE SYRUP, WORK-RELATED

How To Make A ‘Hop Sun Shandy’

This Hop Sun shandy is a mix of beer and citrus with soda that’s light and refreshing for these summer days:

  
At the restaurant where I work, we only serve Southern Tier on tap. It’s like a permanent Tap Takeover.

Each and every summer we get the brewery’s popular seasonal, Hop Sun — a summer wheat ale.

About This Drink:

Shandies and Radlers have become quite popular in the past few years. It seems like every summer there’s new flavors and brands on the market. With Hop Sun on tap, we started adding in fresh-squeezed lemon juice and some liqueur to the beer for our basic and delicious house shandy.

Ingredients:

  • .5 oz lemon juice 
  • .5 oz simple syrup
  • .5 oz orange juice
  • .5 oz Domaine de Canton
  • 10 oz Hop Sun
  • 4 oz Sierra Mist
  • Citrus garnish 

Preparation:

Add the citrus and simple syrup into an empty pint glass with the Domaine de Canton ginger liqueur. Next add 8 to 10 oz of Hop Sun and then top with lemon-lime soda. Garnish with a lemon, lime or orange wedge — or all three.

  
From The Brewery’s Website:

ABOUT HOP SUN
Style: American Wheat Ale
Brewed Since: 2004
ABV: 5.1%
Fermentation: Ale yeast, one variety of hops, three types of malts
Color: Straw, light honey
Effervescence: Crisp, moderately carbonated
Nose: Bready wheat, light hop aroma, lemon rind, pine.
Flavor: Balance of malts and hops, pleasantly bitter finish, light sweetness from wheat.
Bitterness: Light
Body: Light, refreshing
Serving Temperature: 45-50°F
Glass: Weizen glass, pint glass, mug
Availability: Spring

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Filed under BEER, BRANDS

Customer Appreciation Post — Disaronno Sour

Here’s a photo of a Disaronno Sour that I was tagged in earlier tonight:

 

The recipe’s a simple one, but just make sure to use fresh-squeezed lemon juice! It makes all the difference!

About This Cocktail:

A classic amaretto sour made with Disaronno.

Ingredients:

•2 oz amaretto 
•1/2 oz simple syrup
•1/2 oz fresh-squeezed lemon juice


Preparation:

Shake all ingredients over ice and strain into a chilled cocktail glass — or strain over new ice into an Old Fashioned glass. garnish with a lemon twist.

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Filed under AMARETTO, BRANDS, CUSTOMER PHOTO

Coconut Drinks From Friday Night

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:

Blue Hawaiian:

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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White Hawaiian:  This White Hawaiian was a mix of Myers Dark Rum, Kahlua, Stoli Choklat Kokonut, a little heavy cream and my homemade coconut mixer.
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Kraken Painkiller:  
I didn’t have the right rum for an appropriate Painkiller cocktail, so I substituted in Kraken.
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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.

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Filed under BRANDS, COCONUT, RUM, SIMPLE SYRUP

Tiki Photos From Friday Night

Last night I was serving drinks with a homemade coconut mixer that I’d been working on throughout the week.

Now, I don’t usually close on Friday nights, but I picked up the shift (which was also our second week of Late Night Food that we’ve started doing on Friday nights).

One of the dishes our chef was serving was a surfer dog, which I knew about ahead of time and is partially the reason I started working on coconut cocktails this week.

With the Surfer Dog and coconut cocktails a part of Friday night, our owner picked up these tiki glasses and Hawaiian leis:

 

  

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Filed under COCONUT, PHOTO POST, RUM, WORK-RELATED

Simple Syrup With Coconut Flakes

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:

 

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Filed under COCONUT, NEW TO ME, SIMPLE SYRUP