Photos from a batch of flavored simple syrup I made this week:
Tag Archives: SIMPLE SYRUP
This Hop Sun shandy is a mix of beer and citrus with soda that’s light and refreshing for these summer days:
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.
- .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
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.
ABOUT HOP SUN
Style: American Wheat Ale
Brewed Since: 2004
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.
Body: Light, refreshing
Serving Temperature: 45-50°F
Glass: Weizen glass, pint glass, mug
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.
•2 oz amaretto
•1/2 oz simple syrup
•1/2 oz fresh-squeezed lemon juice
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.
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.
••••• ••••• •••••
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.
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?
Every Thursday I check out the local farmers market for fresh fruit and other ingredients.
For the syrup I followed this recipe from the site Geeks With Drinks.
That recipe linked above is for a blueberry simple syrup, which I used as the base for my syrup — modifying it to include raspberries and blackberries.
•2 cups mixed berries (blueberries, raspberries & blackberries)
•2 cups sugar
•2 tablespoons vodka (optional, but it will last longer with it)
•Bring sugar and water to a boil in a saucepan over medium heat.
•Once it begins to boil reduce heat and add the berries. I let simmer for about 20 to 30 minutes. When I made a ginger simple syrup, I let that simmer for about 45 minutes. The recipe on Geeks With drinks only called for about 15 minutes for the blueberries, but I was more than pleased with my results.
•Finally, pour the water and berries through a strainer or colander lined with cheesecloth. And if you’d like, add a tablespoon or two of vodka to the liquid (it’ll extend the life of the syrup, allowing you to save it for a while). Read more about that here.
I used two cups of everything because that’s how many berries I had leftover after making shrubs. You can easily make this recipe with only one cup of berries, water and sugar, just similarly keeping the ingredients all in equal parts. Also, I used a nice cane sugar in place of regular sugar.
It’s the perfect time of the year to be making simple syrups and if you want some more ideas, Liquor.com just posted an article with some tasty syrup recipes.
•1 oz vodka
•1 oz whipped vodka
•1 oz mixed berry simple syrup
•Splash heavy mixing cream
•Whipped cream for garnish
This drink is fairly straightforward. I took the two vodkas and the simple syrup and shook them over ice with the heavy cream. I made sure to shake it extremely well, as I wanted to water down the mixture as well as make it as frothy as possible. Then I strained the drink over new ice in a rocks glass and topped it with whipped cream.