SYRUPS AND INFUSIONS
Basic Simple Syrup Add 1 cup (235 ml) of boiling water to 1 cup (200 g) of bar sugar or caster sugar and mix until sugar has dissolved. Let the mixture cool. Keep refrigerated in an airtight container for up to a month.
Berry Vodka Infusion Place 1 cup (145 g) of elderberries in 1/2 cup (120 ml) of blackberry brandy. Add 6 ounces (175 ml) of vodka and combine well. Cover with plastic wrap. Keep the mixture in the refrigerator for 2 days, then puree the mixture in a blender or food processor, and strain it through cheesecloth. Keep refrigerated in an airtight container: It’ll last for months.
Blueberry Simple Syrup Simply puree 1 pint (300 g) of blueberries (preferably Maine wild blueberries, if you can get them), then sweeten to taste with Raw Honey Simple Syrup (see above). Let cool. Store in the refrigerator for 1 month.
Bosc Pear “Shrub” Simple Syrup Finely dice 2 Bosc pears, and combine them with 1 cup (235 ml) Basic Simple Syrup (see above), 1/2 cup (120 ml) Japanese rice wine vinegar and 1/2 cup (120 ml) mirin. Add to a small saucepan, and bring to a simmer, then remove from heat, let cool, cover, and let the mixture sit overnight at cellar temperature. Strain, then use in your shrub.
Captain John Silver’s Quick Celery Pickle Wash a package of organic celery well, and change the water several times to eliminate any clinging grit. Trim the celery and cut it into small coins. Combine 1/2 cup (120 ml) mirin, 1/2 cup (120 ml) rice wine vinegar, and 1 cup (200 g) of Vietnamese palm sugar: this should be enough to cover the celery. (Add a few slivers of Thai chilies for extra flavor, if you like.) Add 1 teaspoon of black peppercorns, smashed with the side of a chef’s knife, and 2–3 lemon zest twists. Cover and refrigerate for 2 days, stirring the mixture daily to ensure that the celery is covered with liquid, and adding more mirin if necessary. Store in an airtight container in the refrigerator for 1 month.
Cardamom Simple Syrup Make a batch of Basic Simple Syrup (above) and pour it into a medium-sized bowl. Add 2 to 3 crushed cardamom pods to the mixture and let it cool. Cover the bowl with plastic wrap, place it in the refrigerator, and let the pods steep in the syrup for 1 to 2 days. Remove the cardamom pods, and keep refrigerated in an airtight container for up to a month.
Cocktail Whisperer’s Raw Honey Aromatic Bitters Combine 1 teaspoon gentian extract, 2 tablespoons (30 g) Quassia extract, 2 whole cinnamon sticks, 1–2 (or more, to taste) dried birds-eye Thai chilies with 1/2 ounce (15 g) each freshly grated nutmeg, Chinese five-spice mix, star anise, fennel seeds, and cardamom pods in a very large mixing bowl. Add 375 ml (half of a 750 ml bottle) Spanish sherry (oloroso sherry works best because of its nutty, boldly assertive flavors); 1 750ml bottle of clear grain alcohol, such as Everclear; and 16 ounces (455 g) raw honey. Mix well. Then divide the mixture between two 1-quart (946 ml) Mason jars with tight rubber seals and sturdy glass tops. Store in the fridge or a cool, dark place, and shake vigorously twice daily for 1–2 months. Strain the mixture through cheesecloth to remove the spices, and then funnel into small, sterilized bottles. Use wherever bitters are called for in your food and drink.
Curried Bitters Add 1 teaspoon (5 g) of curry powder to 3 tablespoons (45 g) of Angostura Bitters and mix well. Refrigerate and store indefinitely.
Demerara Sugar Simple Syrup Add 1 cup (235 ml) of boiling water to 1/2 cup (100 g) of Demerara sugar and mix until sugar has dissolved. Let the mixture cool. Keep refrigerated in an airtight container for up to a month.
Easy Home-Cured Cocktail Cherries Add 1 pound (455 g) pitted Ranier or dark cherries to a large, sterilized Mason jar. Cover the cherries with a combination of bourbon and green tea in a ratio of 60% bourbon and 40% green tea. Refrigerate for a month. Store in the refrigerator nearly indefinitely.
Fennel Simple Syrup Make a batch of simple syrup (above) and pour it into a medium-sized bowl. Add 1/4 cup (16 g) chopped fresh fennel to the mixture and let it cool. Cover the bowl with plastic wrap; place it in the refrigerator; and let the fennel steep in the syrup for 1 to 2 days. Strain before using, and keep refrigerated in an airtight container for up to a month.
Ginger Honey Simple Syrup Make a batch of Raw Honey Simple Syrup (see above). Add 1/4 cup (25 g) finely chopped fresh (preferably young) ginger. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks.
Ginger Syrup Add 1 cup (200 g) of syrup to 1 cup (235 ml) of boiling water. Grate 8 oz. of ginger root into the mixture, and then let it stand for a couple of days. Strain, and now you have ginger syrup. Keep refrigerated in an airtight container for up to a month.
Grilled Citrus Juices To make 1 cup (235 ml) of each citrus juice: Orange: Cut 2 to 3 oranges into 1/2-inch (1.25-cm) thick slices. Place the slices on a grill or grill pan, and cook until char marks appear on the flesh of the fruit. Grapefruit: Cut 1 to 2 grapefruits into 1/2-inch (1.25-cm) thick slices. Place the slices on a grill or grill pan, and cook until char marks appear on the flesh of the fruit. Pineapple: Slice 1 pineapple into wedges 1/2-inch (1.25 cm) thick, removing the rind. Place the slices on a grill or grill pan, and cook until char marks appear on the flesh of the fruit.
TO JUICE: Remove any peel or rind that may remain on the fruit. Cut into pieces small enough to fit into a juicer, and put them one at a time into the juicer. Strain the juices before using. Store them in airtight containers for up to a week.
Healing Herb Simple Syrup Make a batch of simple syrup (above) and pour it into a medium-sized bowl. Place the assorted herbs into a cheesecloth bag and tie tightly with string. Submerge the cheesecloth bag in the simple syrup—let the string hang outside of the bowl, like a teabag, for easy removal—cover the bowl with plastic wrap, place it in the refrigerator, and let the herbs steep in the syrup for 1 to 2 days. Remove the cheesecloth bag of herbs before using. Keep refrigerated in an airtight container for up to a month.
Homemade Grenadine Syrup Combine 2 ounces (60 ml) Basic Simple Syrup, 2 cups (475 ml) pomegranate juice, and 1/4 teaspoon each nutmeg, cinnamon, and cayenne pepper in a medium saucepan. Bring to a simmer, then reduce the heat and continue to simmer for 15 to 20 minutes. Allow the mixture to cool, and then use a funnel to transfer it to a glass bottle. Add no more than four drops of orange water—and, if you like, some overproof rum or vodka for extra zip.
Homemade Lemonade Warm 10 cups (2.4 L) of spring water in a large saucepan until just below simmering. Then add 1 cup (340 g) raw honey, and stir until dissolved. Let cool. Add the juice of 8 lemons. Pour the mixture into a large pitcher, and add a big handful of fresh mint. Chill in the refrigerator for a few hours before serving.
Homemade Whipped Cream Combine 1 pint (473 ml) of heavy whipping cream with 2 tablespoons (26 g) of confectioner’s sugar. (To make Coffee Whipped Cream, add 1 tablespoon (13 g) of powdered espresso coffee. To make Cognac Whipped Cream, add a few drops of cognac.) Whip with a whisk until it's a softly creamy, almost pourable, consistency.
Lemon Balm Simple Syrup Make a batch of simple syrup (above) and pour it into a medium-sized bowl. Add 10 to 12 torn lemon balm leaves to the mixture and let it cool. Cover the bowl with plastic wrap, place it in the refrigerator, and let the lemon balm steep in the syrup for 1 to 2 days. Strain before using, and add up to 2 ounces (60 ml) of botanical gin as a preservative, if desired. Keep refrigerated in an airtight container for up to a month.
Luscious Asian Fruit Puree Peel and deseed 1 orange, 1 jackfruit, 1 Asian pear, and 1 starfruit. Puree in a food processor, and then press through a fine sieve to remove any remaining skin or seeds. Store in an airtight container in the refrigerator for up to a week.
Luscious Grilled Lemonade Remove the wax from 8 lemons, and cut them into 1/2 inch (1.3-cm) rounds. Combine 1/2 cup (170 g) raw honey and 1/2 cup (120 ml) water in a bowl, and dip the lemon rounds into the mixture. Sprinkle the lemon rounds with a pinch of sea salt, then char them lightly over indirect heat on a wood grill. Let them cool, then juice them and follow the directions for my Homemade Lemonade, above.
Orange Simple Syrup In a medium saucepan, combine 1 cup (20 g) sugar, 1/2 cup (120 ml) freshly squeezed orange juice (strained), and 2 tablespoons (12 g) grated orange zest, and 1/2 cup (120 ml) water. Simmer, mixing until the sugar has dissolved. Let the mixture cool. Strain before using, and keep refrigerated in an airtight container for up to 2 weeks.
Quick Roasted Tomato-Celery Puree Preheat your oven to 400°F (200°C, or gas mark 6). Slice about 12 ripe tomatoes, and cut the stalks from a package of well-washed celery into coins. Drizzle a little olive oil over the tomatoes and celery, sprinkle them with sea salt, and roast for 1 hour. Let the vegetables cool, and then puree them in a blender.
Quince Puree Preheat your oven to 250°F (120°C, or gas mark 1/2). Cut 1 quince into 1/2-inch (1.25-cm) chunks, and place on a baking tray. (Be careful when slicing the quince: It’s rock-hard, and your knife can slip easily, leading to nasty kitchen accidents! Be sure to secure your cutting board first by placing a wet dish towel underneath it.) Roast the quince for at least 4 hours, until soft. When cool, put the quince into a food mill in order to remove the skin and the bitter pits. Reserve as much of the liquid as possible. Refrigerate in an airtight container for up to a week.
Raw Honey Simple Syrup Add 1 cup (235 ml) of boiling water to 1 cup (340 g) raw honey and mix until honey has dissolved. Let the mixture cool. Keep refrigerated in an airtight container for up to a month.
Roasted Stone Fruits Line a baking tray with parchment paper, and preheat your oven to 300°F (150°C, or gas mark 2). Slice 1 pound (455 g) assorted stone fruits, such as peaches, plums, and/or apricots, in half (pits removed). Sprinkle with demerara sugar, and roast slowly for 3 hours. Let the stone fruits cool overnight in as much of their own liquid as possible. Drizzle Raw Honey Simple Syrup (see above) over them to keep moist. Store in an airtight container in the refrigerator for up to a week (any longer and they tend to get fuzzy!)
Roasted Strawberries and Rhubarb First, hull 1 pound (455 g) of strawberries, and wash 1 pound (455 g) of rhubarb stalks. Chop the rhubarb into 1 inch (2.5-cm) chunks. Preheat your oven to 400°F (200°C, or gas mark 6), and place the fruit into a cast-iron roasting pan. Roast for 30 minutes, then reduce the temperature to 300°F (150°C, or gas mark 2) and continue to roast for another 30 minutes. Let cool. Store in an airtight container in the refrigerator for up to a week.
Roasted Tomato Puree Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Toss 1 pound (455 g) of grape tomatoes with 2 tablespoons (30 ml) of olive oil and a dash of salt. Arrange the tomatoes on the baking tray, and roast for half an hour. Then turn the heat down to 250°F (120°C) and slow-cook them until melted, about 3 hours. (Keep an eye on them. If they start to burn, turn the heat down, but be patient. You want the tomatoes to melt, not burn.) When the tomatoes are cool enough to handle, puree them either in a food processor or with a mortar and pestle to make a relatively smooth liquid. Add 2 to 4 tablespoons (30 to 60 g) of horseradish (freshly-grated is best, if you can get it), several squeezes of fresh lemon juice, and a dash of celery salt. Store in the refrigerator for up to 3 days.
Root Tea Simple Syrup Combine 4 ounces (120 ml) of organic root tea liqueur with 1/2 cup (100 g) bar sugar and 1 cup (235 ml) boiling water. When the sugar has dissolved, let the mixture cool, and keep refrigerated in an airtight container for up to a month.
Rose-Infused Simple Syrup Place 2 to 3 organic red rose petals into a cheesecloth bag and tie tightly with string (use organic rose petals only). Pour 1 cup (235 ml) simple syrup into a small bowl, then submerge the cheesecloth bag in bowl; cover it with plastic wrap; and store in the refrigerator overnight. Remove the cheesecloth bag before using. Alternatively, combine 1 tablespoon (15 ml) of rosewater (be sure to use the edible kind!) with 1 cup (235 ml) of simple syrup in a small bowl, and store in the refrigerator overnight before using. Keep refrigerated in an airtight container for up to a month.
Rosemary Simple Syrup Make a batch of Basic Simple Syrup (see above). Crumble a handful of rosemary leaves, place them in a cheesecloth bag, and submerge the bag in the Basic Simple Syrup. Let the mixture cool. Remove the cheesecloth bag, pour the mixture into an airtight container, and store in the fridge for up to 1 month.
Spicy Ginger Honey Simple Syrup Make a batch of Raw Ginger Honey Simple Syrup (see above), and add 1/2 teaspoon cayenne pepper. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks.
Spicy Pickled Cucumber Garnish Slice a European cucumber lengthwise. Combine with 1/2 cup (120 ml) white vinegar, a few shards of sliced red chiles, 1 tablespoon (15 g) sugar, and 1 teaspoon sea salt. Cover tightly and store in the fridge overnight. Pour off the marinade, and use the pickled cucumber slices as garnishes for your cocktails.
Spicy Simple Syrup In a medium saucepan, combine 2 cups (400 g) of sugar with 1 cup (235 ml) of water and bring to a boil, mixing until the sugar has dissolved. Let the mixture cool. Add a tablespoon of chopped poblano and/or ancho chiles. Pour the mixture into an airtight container, and let it steep in the fridge for a couple days. Strain before using. Use within 2 weeks.
The Best Hot Chocolate Mix 1/2 cup (100 g) of the best-quality bittersweet chocolate powder (ideally, seventy-five percent cocoa) with 1 cup (235 ml) whole milk and 1/2 cup (115 g) heavy cream. Over a low heat, slowly whisk the mixture until it reaches a smooth consistency, and sweeten to taste with Basic Simple Syrup (see above). Finish with a pinch of freshly grated nutmeg.
Vietnamese Fizzy Lemonade Chop 2 to 3 preserved lemons (available in Asian supermarkets). Add them to a pitcher, combine with 4 tablespoons (52 g) of sugar, a 1/4 teaspoon sea salt, and top with fizzy water to taste.
How To Sterilize a Bottle: Using a pair of rubber-coated metal tongs, submerge the bottle in boiling water for 2 minutes. Remove the bottle, empty it of water, and let cool.