How To Make Flavored Cocktail Syrups

Cameron Carnes
Cameron Carnes

With cocktails, even some of the simplest flavor combinations can be combined for a whole new effect. If you’re willing to put in the time and risk making a mess in the kitchen, you can create some syrups that will add pizzazz to your next signature cocktail.

Flavor Saver

Like with most cocktail-related things, there are quite a few different ways to make syrups. However, many flavor and aromatic compounds are delicate and will break apart when exposed to heat. Others aren’t water soluble, which means that they won’t be transferred if the ingredient is put in water for the syrup.

Luckily, there are a few ways to get around these difficulties. One such method is to combine your flavorful ingredients (like citrus zest, ginger root or thin cucumber slices) and sugar in a sealable plastic bag. Let it rest for several hours, and let the ingredients liquefy. The resulting liquid is called an oleo sacchrum, and was traditionally used as the base for punch. It can be quite thick, so to thin it out, add a bit of water to the bag and squeeze until dissolved.

It would appear that, in most of these cases, osmosis—the tendency of a fluid to pass from areas of high concentration to areas of low concentration—is the science at play (it’s a bit more complicated with the citrus oils, but it follows a similar process). By adding sugar and sealing the ingredients together, sugar draws out the liquid and taste compounds. If contained in a sealed area, all of the delicious aromatics and flavor molecules are preserved.

This approach is especially good for ingredients like ginger. Uncooked ginger contains gingerol, a spicy taste molecule. If the root is exposed to heat, gingerol degrades into zingerone—not so spicy—and shogaol, which gives ginger tea its recognizable burn.

Unfortunately, this approach to syrups does have its downside. Though it doesn’t take much prep time, it’s not as shelf-stable as a syrup that’s been heated. To prevent spoilage, refrigerate after completing the syrup.

Hot Stuff

The more traditional way of making simple syrup is to heat water and sugar in a pan. Boiling the mixture breaks the sucrose (sugar) down into fructose and glucose, two simple sugar molecules. The resulting syrup is slightly sweeter than what you may be used to, so adjust your recipes as needed.

However, you can also make syrup by combining a 1:1 ratio of sugar and other liquid in a sterilized glass container and shaking it periodically. For fruit juices and similar liquids, this approach doesn’t destroy the aromatics or flavor compounds. But like the oleo sacchrum method, cold batching doesn’t kill off bacteria or other nastiness that might be lurking inside your container. As a result, your syrup may not last as long.

Hit The Lab

If you’ve ever bought grocery store grenadine, you’ve probably been profoundly disappointed to find that it was just red sugar water. But traditionally, it was pomegranate-flavored, adding a subtle tartness and deep flavor to the drink that complimented its sweetness.

The availability of Pom and other pomegranate juices makes this syrup easy to make. Some recipes suggest nuking the juice until only about half is left. Other, simpler recipes call for equal parts Pom and sugar and 1 tsp of vodka. To combine, measure all three ingredients into a sterilized glass jar. Shake until no sugar remains on the bottom. Set on a countertop out of direct sunlight, and shake every 45 minutes or so until no sugar settles to the bottom.

One of my favorite cocktails to make with grenadine is the Ward Eight. Essentially, this cocktail is just a whiskey sour made with grenadine instead of simple syrup, but the substitution adds a pleasant earthiness that the original lacks.

As one of the only classic Boston cocktails, its devotees are smitten with their own recipes. In fact, during the 1940s a New York Sun writer put out a call for readers to submit their recipes for the cocktail. He received more than 500 replies. So, if this recipe doesn’t pique your fancy, tweak it until it does.

Ward 8

1 tsp - .75 oz grenadine (to taste)
1/2 oz lemon juice
3/4 oz orange juice
2 oz whiskey (rye or bourbon will work)
Lemon wheel for garnish

Combine all ingredients in a shaker tin. Add ice and shake vigorously for 15-20 seconds or until cooled. Strain into a chilled coupe glass and garnish with the lemon wheel.

Looking to Downsize? You Can Buy a 5-Room DIY Cabin on Amazon for Less Than $33,000

Five rooms of one's own.
Five rooms of one's own.
Allwood/Amazon

If you’ve already mastered DIY houses for birds and dogs, maybe it’s time you built one for yourself.

As Simplemost reports, there are a number of house kits that you can order on Amazon, and the Allwood Avalon Cabin Kit is one of the quaintest—and, at $32,990, most affordable—options. The 540-square-foot structure has enough space for a kitchen, a bathroom, a bedroom, and a sitting room—and there’s an additional 218-square-foot loft with the potential to be the coziest reading nook of all time.

You can opt for three larger rooms if you're willing to skip the kitchen and bathroom.Allwood/Amazon

The construction process might not be a great idea for someone who’s never picked up a hammer, but you don’t need an architectural degree to tackle it. Step-by-step instructions and all materials are included, so it’s a little like a high-level IKEA project. According to the Amazon listing, it takes two adults about a week to complete. Since the Nordic wood walls are reinforced with steel rods, the house can withstand winds up to 120 mph, and you can pay an extra $1000 to upgrade from double-glass windows and doors to triple-glass for added fortification.

Sadly, the cool ceiling lamp is not included.Allwood/Amazon

Though everything you need for the shell of the house comes in the kit, you will need to purchase whatever goes inside it: toilet, shower, sink, stove, insulation, and all other furnishings. You can also customize the blueprint to fit your own plans for the space; maybe, for example, you’re going to use the house as a small event venue, and you’d rather have two or three large, airy rooms and no kitchen or bedroom.

Intrigued? Find out more here.

[h/t Simplemost]

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Fried Beer Exists—and We Have Texas to Thank (or Blame) for It

You can have your beer and eat it, too.
You can have your beer and eat it, too.
Kristy, Flickr // CC BY 2.0

For anyone who thinks beer can qualify as a meal, we have some non-scientific evidence to support your claim: it’s shaped like ravioli, it tastes like a soft pretzel, and it’s filled with warm, yeasty deliciousness.

It’s deep-fried beer.

The story behind this culinary triumph began more than 10 years ago at a bar in Texas, where Mark Zable and his wife were scanning another uninspired menu with the same few finger foods. Zable made an offhand comment about how the bar should offer fried beer, and the couple realized it wasn’t such a bad idea—especially for the state fair.

Zable, a corporate recruiter by day, was no stranger to fair fare. As he told NPR, his father had opened a Belgian waffle stand at Texas’s state fair in the 1960s, and Zable himself assumed control after about 30 years. He experimented with new items to enter into the Big Tex Choice Awards food competition—sweet jalapeño corn dog shrimp and chocolate-covered strawberry waffle balls were two of his innovations—but nothing had won him a prize … yet.

Though the concept of fried beer was wacky enough to show real promise, execution proved difficult. Dropping liquid into a deep-fryer is a good way to get splattered with boiling oil, and Zable spent more than two years trying to devise an edible vessel that could both contain the beer and protect the chef. Finally, his 4-year-old son inspired a new angle, and Zable landed on a flawless design. Though Zable’s been tight-lipped on the details of that recipe, the Toronto Star reports that it’s essentially soft pretzel dough pressed into a ravioli-like pocket, filled with Guinness, and plopped into the deep-fryer for 15 to 20 seconds.

“It tastes great,” Zable told NPR. “Tastes just like eating a pretzel with a beer.”

Actual deep-fried beer from the 2010 State Fair of Texas.David Berkowitz, Flickr // CC BY 2.0

At last, Zable’s ambitious creation was ready for its debut at Texas’s 2010 state fair. He faced some tough competition at the Big Tex Choice Awards—including fried frozen margaritas, fried lemonade, and fried club salad—but even the other edible beverages were no match for Zable’s savory fusion of beer and bread. He took home the award for “Most Creative,” while “Texas Fried Fritos Pie” clinched “Best Taste.” Together, they’re a match made in state fair heaven.

[h/t NPR]