A monthly newsletter for cocktail lovers and home bartenders! Simple Syrup Monthly delivers unique, seasonal syrup recipes straight to your inbox. Whether you’re building a better Old Fashioned or experimenting with new flavors, these homemade syrups will help you shake, stir, and serve like a pro.
I'll be upfront: this is essentially the same recipe as last month's strawberry syrup. Literally the exact same thing. Same method. Same ratios even... it's just a different berry.
I almost didn't post this for that reason. But then I made a batch and put it in a drink and it was just so friggin...
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Most infused oils go brown. You blend basil with oil and within hours it oxidizes, turns murky, tastes bitter. So it's not exactly useful.
Blanching fixes this. A quick dip in boiling water sets the color, kills the enzymes that cause browning, and keeps the basil bright. It's the step that ma...
Fresh strawberries are at their peak right now, and if you've got access to good ones (the kind that actually taste like strawberries and not styrofoam) it's worth turning some of them into syrup while they're in season.
This is a no (or very low) heat method. You macerate the berries with sugar...
A few months ago, I sent you a note about an idea I'd been sitting with: a private space for people who make cocktails (both at home, and professionally) to connect, share what they're working on, and learn from each other without all the noise that comes with most online platforms.
I've been bu...
There's a question that comes up once you start making syrups for yourself: when should I actually make a syrup, and when should I just muddle the ingredient instead?
It's a fair question. Making a syrup can take time: heating, steeping, cooling, straining, storing. Muddling takes ten seconds an...
Orgeat is one of those syrups that feels more intimidating than it actually is. I'm preaching to myself here, because after about 9 years of being this internet "cocktail guy," this month was my first time making it myself. Yeah it's a bit of work, but woah... WORTH IT.
Orgeat shows up in tiki d...
It's only ever so slightly different from my usual High-Proof Preacher content, but my Cocktail Camera YouTube channel has a brand new video today that focusses on three Old Fashioned riffs, and using three different syrups. It's a chance to see how much a syrup can shift the direction of a drin...
Tea doesn't get used in cocktails as much as it should. Maybe it's because tea feels too delicate... like it won't hold up against citrus or spirits (a valid concern). Or maybe it's because we haven't been shown good, simple ways to make it work without overthinking it.
This syrup is proof that ...
There's a question that comes up a lot when people start paying closer attention to their home bar: why do some recipes call for simple syrup and others call for "rich" or 2:1 ratio simple syrup? If you've ever wondered whether rich just means sweeter (and whether that matters) this special edit...
Ginger is one of the most useful flavors in cocktails—and one of the most over-engineered. Too many recipes send you straight to a juicer or have you wrestling with cheesecloth like you're prepping for service at a cocktail bar.
This syrup keeps things simple. Real ginger heat. Real freshness. N...
Beer isn’t the first thing most people think of when they hear “cocktail syrup.” But once you reduce it down on the stove (slowly and gently), and add the right amount of sugar, it turns into something deeply useful: an incredibly layered and versatile sweetener.
I recently made a Beer Syrup usi...
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Oleo saccharum sounds fancy, but at its core it’s one of the oldest (and smartest) sweeteners in cocktails. Instead of using juice or heat, you’re using sugar to pull fragra...
A monthly newsletter for cocktail lovers and home bartenders! Simple Syrup Monthly delivers unique, seasonal syrup recipes straight to your inbox. Whether you’re building a better Old Fashioned or experimenting with new flavors, these homemade syrups will help you shake, stir, and serve like a pro.
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