For spectacular refreshment, spike it with some simple syrup
Putting your own artisanal touch on summer refreshment is simple. Literally.
Simple syrups are an often overlooked – but as the name suggests, incredibly easy – way of adding sweet panache to a wide variety of drinks.
And summer’s demand for tall and cool beverages is an excellent excuse to get acquainted with them.
Simple syrup is a standard bartending ingredient used as a sweetener in many cocktails (it dissolves more readily than dry sugar), as well as for soaking or glazing some baked goods.
While it can be purchased, a simple syrup is easily made by combining water and granulated sugar, heating until dissolved, then cooling.
The syrups also can be flavored by adding fruit, herbs, citrus zest or other ingredients and allowing them to steep overnight. Once strained, they can be used as a beautiful, flavorful way to spike seltzer water (creating your own soda), cocktails or even coffee (especially iced).
A traditional ratio for simple syrup is equal parts sugar and water. But when the syrup is intended for cocktails and other drinks, it’s more common to use two parts sugar to one part water. This ratio creates a thicker syrup that both sweetens and adds body to a drink.
To help you get started, we’ve created eight flavored simple syrups, as well as drink recipes to use them in. Six of the syrups follow the same basic method, and have been condensed into one recipe. The remaining two have individual approaches.
Basic Flavored Simple Syrup
2 cups sugar
1 cup water
In a small saucepan over medium heat, combine the sugar and water. Bring to a boil, then remove from the heat.
Add flavoring ingredients (see options below), then set aside until cooled. Transfer to an air-tight jar, cover and let sit overnight.
Use a mesh strainer to strain the syrup, discarding any solids. Return the syrup to the jar and refrigerate for up to 2 months.
Yield: 2 to 2
Flavoring suggestions
Chili-saffron:
1 large pinch saffron threads
1 jalapeno chili, chopped
Orange-star anise:
2 whole star anise
Zest from 1 orange
Cranberry-ginger:
6-ounce package (1
2-inch chunk fresh ginger, sliced
Lemon-thyme:
Zest of 2 lemons
1 package (
Raspberry-lemon:
Zest of 2 lemons
10 ounces frozen raspberries, thawed
Cardamom-vanilla-berry:
1 vanilla bean, split and seeds scraped into the syrup
6 ounces dried mixed berries
6 cardamom pods, crushed
Pomegranate- Pineapple Simple Syrup
16-ounce bottle pomegranate juice
3
6 whole cloves
6 ounces dried pineapple
In a medium saucepan over medium heat, combine all ingredients. Bring to a boil, then remove from the heat and let cool. Transfer to an air-tight jar, cover and let sit overnight.
Use a mesh strainer to strain the syrup, discarding any solids. Return the syrup to the jar and refrigerate for up to 2 months.
Yield: About 4 cups
Caramel-Root Beer Simple Syrup
1 cup sugar
Four 12-ounce cans root beer
1 vanilla bean, split and seeds scraped into the syrup
In a large saucepan over medium-high heat, combine the water and sugar. Bring to a low boil and cook, without stirring, until the syrup is a deep amber.
Slowly pour in the root beer, one can at a time. The mixture will sputter and froth. Add the vanilla bean, then bring the mixture to a simmer and cook until reduced to 2 cups.
Remove from the heat and let cool. Remove the vanilla bean. Pour the syrup into an airtight jar and refrigerate for up to 2 months.
Yield: About 4 cups
Root Beer Float
2 ounces caramel-root beer simple syrup
2 ounces vanilla cognac
2 ounces heavy cream
Ice
Club soda or seltzer water
In a cocktail shaker, combine the syrup, cognac and cream. Fill with ice. Shake, then strain into a tall glass. Top with club soda or seltzer.
Yield: 1 serving
Orange Star
2 ounces orange-star anise simple syrup
2 ounces brandy
1 ounce light rum
1 ounce triple sec
1 tablespoon lemon juice
Ice
Club soda or seltzer water
In a cocktail shaker, combine the syrup, brandy, rum, triple sec and lemon juice. Fill with ice. Shake, then strain into an ice-filled cocktail glass. Top with club soda or seltzer.
Yield: 1 serving
Tropical Shirley Temple
2 ounces pomegranate- pineapple simple syrup
2 ounces pineapple juice
Ice
Lemon-lime soda
Maraschino cherries
In a tall glass, stir together the syrup and juice. Fill the glass with ice, then top with soda and garnish with cherries.
Yield: 1 serving
Lemon-Thyme Iced Tea
6 ounces unsweetened iced black tea
2 ounces lemon-thyme simple syrup
1 ounce vodka
1 ounce limoncello
1 tablespoon lemon juice
Ice
1 sprig fresh thyme
In a cocktail shaker, combine the tea, syrup, vodka, limoncello and lemon juice. Add ice, then shake. Strain into a tall ice-filled glass. Garnish with a sprig of fresh thyme.
Yield: 1 serving
Triple Ginger Pink Limeade
1 ounce vodka
1 ounce ginger liqueur
2 ounces cranberry-ginger simple syrup
1 ounce lime juice
Ice
Ginger beer
In a cocktail shaker, combine the vodka, Cointreau, ginger liqueur, syrup and lime juice. Add ice, then shake. Strain into an ice-filled glass and top with ginger beer.
Yield: 1 serving
Raspberry-Lemon Rickey
1 ounce raspberry-lemon simple syrup
1 ounce gin
1 ounce vodka
1 ounce lemon juice
Club soda or seltzer water
Lemon wedge, for garnish
Several fresh raspberries, for garnish
In a cocktail shaker, combine the syrup, gin, vodka and lemon juice. Add ice, then shake. Strain into a cocktail glass, top with club soda or seltzer water, then garnish with a lemon wedge and few raspberries.
Yield: 1 serving
Vanilla Berry Rum and Coke
1 ounce light rum
1 ounce vanilla cognac
2 ounces cardamom- vanilla-berry simple syrup
Coca-Cola
In a tall glass, combine the rum, cognac and syrup. Add ice and Coke, stir gently.
Yield: 1 serving
Catcher In The Rye
2 ounces chili-saffron simple syrup
2 ounces rye whiskey
Dash angostura bitters
Club soda or seltzer water
Ice
Saffron threads, to garnish
In a cocktail shaker, combine the syrup, whiskey and bitters. Add ice, then shake. Strain into a tumbler and top with soda. Garnish with a couple threads of saffron, if desired.
Yield: 1 serving