Infused Simple Syrups

Grenadine

  • 8 oz. pomegranate juice
  • 1 cup superfine or baker's sugar
  • 2 oz. pomegranate molasses (available at most Asian markets, or local spice market)
  • 1-3 tsp. orange flower water, optional
  • 1 oz. vodka, optional

Mix pomegranate juice and sugar in a bottle or jar and shake until sugar is dissolved. Add the pomegranate molasses and shake well (it will dissolve faster if the juice is at room temperature); the molasses thickens and sweetens the syrup while lending a deeper, fruitier flavor. For an added flavor dimension, mix in a little orange flower water to taste. You can also add an ounce of vodka or grain alcohol as a preservative. Refrigerate and use within 2 weeks.

Lavender

  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 2 Tbsp. culinary-grade lavender, organic if possible

Bring all ingredients to boil in a small saucepan over medium-high heat. Stir and let boil until sugar has fully dissolved. Remove from heat and let steep for 15 minutes. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.

Basil

  • 2 cups granulated sugar
  • 2 cups boiling water
  • 10-15 medium-sized fresh basil leaves

Combine all ingredients and let steep for 30 minutes, then strain into a glass bottle. Cover and keep refrigerated for up to 2 weeks.

Mint

 Bring a small saucepan of water to a boil. Gather herb sprigs by the stems and plunge into the boiling water for 15 seconds. Remove herbs from boiling water and immediately submerge in a bowl of ice water for one minute. Pat dry on a clean kitchen towel. Remove leaves and add to blender with simple syrup. Blend for one minute. Strain the syrup through a fine-mesh strainer and bottle. Keep refrigerated for up to 2 weeks.

 

 

Have any cocktail questions? Email our resident mixologist Rob Corbari: rob@sipstrongwater.com