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SYRUPS

Many cocktails in this book require a touch of simple syrup. I prefer using this to caster sugar or any granulated sugar, no matter how fine, because it’s already dissolved and easier to mix with. Make a batch ahead of time and store it in your refrigerator. The variations you can make on this are only limited by your imagination and ingredients, but here are the recipes contained in this book for your reference.

SIMPLE SYRUP

The basic recipe tells you a lot about the name:

it’s simple! The method is as follows:

One part sugar to one part water.

Combine the sugar and water in a small saucepan over a medium heat and gently stir until the sugar dissolves. Leave to cool, then store in an airtight container for up to 2 weeks.

MINT SIMPLE SYRUP

200g (7oz) granulated white sugar

240ml (8fl oz) water

5g (⅛oz) fresh mint leaves, washed

Drop the mint into a small saucepan and gently muddle to release the oils. Add the sugar and water and cook over a medium heat. Gently stir until the sugar dissolves and the aroma of the mint is prominent. Leave to cool, then store in an airtight container for up to 2 weeks.

VARIATIONS

Basil Simple Syrup – make as above but use basil instead of mint.

Rosemary Simple Syrup – make as above but use 3–4 fresh rosemary sprigs instead of mint.

Cinnamon Simple Syrup – combine 3 cinnamon sticks in the saucepan with the sugar and water and continue as before.

Honey Syrup – combine 240ml (8fl oz) honey with the water in a saucepan and continue as before.