Check out some of these Cocktail Recipes that use Simple syrup for an ingredient. You may notice that freshly squeezed lemon juice and Simple Syrup are used in place of s weet and sour mix. This always makes the cocktail better if you have the time to do it.
*Cinnamon Syrup -
480ml/ 16oz Water
*Ginger Syrup -
1 tablespoon pistachio paste combined with 6 oz simple syrup, blend thoroughly and then fine strain.
480ml/ 16oz Water
Simmer thyme in the water for approximately 10-15 minutes or until you see the thyme go brown. Remove thyme and add sugar. Stir until dissolved. Cool and funnel into a glass bottle. Keep refrigerated.
Black Peper Simple Syrup
*Black Pepper simple syrup: crush 3 teaspoons of black pepper and pour into a saucepan of boiling water. To the water, add super fine sugar and stir until the water becomes syrup like in consistency. Strain and chill. Will keep for one week if refrigerated.
*On four quarts of berries pour white vinegar enough to barely cover them. Let them stand for forty-eight hours, then drain off the vinegar, squeezing the juice out of all the fruit with the vinegar. If strawberries are used, the vinegar must be poured over a second supply of fruit before it will attain the proper flavour; but one supply of raspberries is sufficient. Measure out the liquor when it is ready, and to every pint allow a pound of sugar. Put it in a porcelain-lined kettle with the sugar and let it boil for ten minutes, then bottle it and set away in a cool place. A cupful of this syrup is sufficient to flavour a quart of ice water
*Candy Cane Syrup
*Homemade toffee syrup: Place a handful of toffee in the bottom of a saucepan and add half a cup of warm water. Apply a gentle heat and stir until the toffee dissolves. Allow to cool
: Bring to a boil then simmer for 5 minutes; 100g sugar, 100g cider vinegar and 4g crushed fennel seeds. Strain and chill in fridge)
*Rosemary Syrup -
Simmer rosemary in the water for approximately 10-15 minutes or until you see the rosemary go brown. Remove rosemary and add sugar. Stir until dissolved. Cool and funnel into a glass bottle. Keep refrigerated.
Basil Syrup Ingredients
Basil Syrup Preparation