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SYRUPS, PURÉES AND INFUSIONS

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.

BROWN SUGAR SIMPLE SYRUP

Add 200g (7oz) of brown sugar to a small pan. Pour 240ml (8fl oz) of water into the pan. Heat this over medium heat, stirring occasionally until the sugar dissolves. Remove from the heat and let it cool. Store the syrup in an airtight container in the refrigerator for up to one week.

CONCORD GRAPE SYRUP

The sweetness inherent in grapes means no sugar need apply. Simply take 150g (5oz) rinsed Concord grapes (although any red or black grapes will do) and put them in a small saucepan. Cook over a medium heat, stirring, until the grape skins begin to break and the juice and flesh spill out into the pan. Cook down for about 5 minutes. Cool and press through a fine mesh sieve, discarding the extra pulp, skins and stems. Store in an airtight container for up to 2 weeks.