5 x Essential syrups for making cocktails
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- Опубликовано: 14 июн 2024
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I've compiled a list of some of the essential cocktail syrups for making many classic and modern cocktails. The measurements and recipes below are purposely created so you can whip up a small 250mL batch of cocktail syrup(s) for your next mixing session. Most recipes you'll find online and in cocktail books seem to detail how to make bar-like quantities of syrup that you simply won't be able to finish before it spoils - we've made it a little easier.
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WHAT DRINKS CAN I MAKE WITH THESE COCKTAIL SYRUPS?
RASPBERRY
Clover Club - • Clover Club Gin Cockta...
Knickerbocker - • KNICKERBOCKER - Raspbe...
Florodora - • FLORODORA COCKTAIL - a...
MINT
Mojito - • How to make the best M...
Mint Julep - • Mint Julep Cocktail Re...
Whiskey Smash - • Whiskey Smash Cocktail...
Southside - • Southside Gin Cocktail...
GINGER
Dark & Stormy - • Dark & Stormy Rum Cock...
Moscow Mule - • Beginner cocktails: Mo...
Penicillin - • PENICILLIN COCKTAIL RE...
Florodora - • FLORODORA COCKTAIL - a...
Spicy Mojito
HONEY
Bees Knees - • Bees Knees Cocktail Re...
Gold Rush - • Gold Rush Cocktail Recipe
Penicillin - • PENICILLIN COCKTAIL RE...
SIMPLE SYRUP (1:1)
Simple syrup doesn't take long to make, even on the stove top. If you are in a mad rush to get sipping on a daiquiri, you can simply combine sugar and water in a bottle and shake. It will take a little bit of shaking but the sugar will incorporate and if you use hot water, it will work even quicker. The advantage of creating a simple syrup this way is the fact that it saves a little time and you don't need a stove top.
Why wouldn't I always use this method you ask? Well, the boiling of the simple syrup actually breaks down the sucrose (sugar) into two different molecules, fructose and glucose which creates a slightly sweeter syrup. The key reason I like to create my syrup on the stove top though is to extend it's shelf life.
Creates 250mL of Simple Syrup:
- 150g Water (we prefer to weigh the ingredients)
- 150g White Sugar
Bring to the boil for the sugar to dissolve.
RASPBERRY SYRUP
Raspberries are a soft fruit so it isn't necessary to heat them on a stove top (unless you would like to increase the shelf life of your syrup). Simply add one punnet of raspberries to your simple syrup, muddle, steep and strain.
Creates 250mL of Raspberry Syrup:
- 250mL Simple Syrup (1:1)
- 125g Raspberries (1 x punnet)
Combine the two ingredients and muddle the raspberries. Leave in the fridge overnight before straining out the raspberries, leaving a bright and rich tasting syrup.
MINT SYRUP
Mint, like other soft herbs, are best incorporated by steeping within a 1:1 simple syrup. The steeping time will vary dependent on the temperature of the syrup (if it just came off the stove) and how much mint you use. We recommend steeping it for at least a few hours or overnight in the fridge.
Creates 250mL of Mint Syrup:
- 250mL Simple Syrup (1:1)
- 20+ Mint Leaves
Combine the two ingredients. Steep overnight before straining out the mint.
GINGER SYRUP
Ginger syrup is a great way to incorporate some spice and aromatics into a drink. This syrup takes a little more time then the ones listed above but is still relatively easy to make. If you have a juicer then you are all set as you can simply extract the juice, add sugar and heat it on the stove. As per the video, we ran through using a blender (which is more common for most households to have).
You can use young ginger for fresher, vibrant and aromatic level of spice. Old ginger will create more heat in your syrup.
Creates 250mL+ of Ginger Syrup:
- 250mL Simple Syrup
- 100g Fresh Ginger
Blend the ginger (add a little water or simple syrup to help break it down). Combine the simple syrup and blended ginger to the stove top. Bring to the boil. Let cool before straining out the ginger (using a strainer, cheese cloth, etc.).
HONEY SYRUP (3:1)
Ever tried adding honey to a cocktail? It does work out too well. As the honey hits the ice or cold liquid, it hardens and doesn't incorporate within the drink. The solution? A little dilution prior to mixing.
Creates 200mL of Honey Syrup:
150mL Honey
50mL Warm Water
Combine honey and warm water. Stir to combine.
Music by Julian Avila - Inspired: / inspired 
Хобби
I appreciate the fact that you aren't wasteful and show people that it's easy to develop that mindset
Thanks Eric! I hate waste...there's too much of it! (that's why I drink every last cocktail I film!)
@@StevetheBartender_ Have you ever tried to make a Pina Colada Syrup? Or at least a Coconut Syrup to help make a Pina Colada?
I appreciate how the video provides clear instructions on how to make each syrup from scratch. The step-by-step demonstrations make it easy to follow along, and the ingredients and equipment needed are readily accessible.
For the ginger syrup, I use slices of ginger and boil with the sugar water to create the syrup. The slices are candied and make a great sweet and spicy snack, or maybe even a garnish.
As a guy who likes to make drinks for his friends when we party at home, making simple syrup in the microwave is a game changer.
My son made strawberry syrup 4 weeks ago and it's still tastes like fresh strawberries and sugar. Delicious. He did it differently though. He took half a jar of fresh chopped up strawberries and poured on enough white sugar to cover them, shook it up and just let it sit. In an hour the sugar was drawing the juice out. We shook it up a couple of times as sugar settled to the bottom and put it in the refrigerator overnight. Next day I shook it up again and a bit later strained out the liquid. It was beautiful bright red, clear syrup. The strawberry pulp was great in yogurt.
Only one way to reply, YUM!
I did the same as your lad, but added basil and lime. The strawberry taste is phenomenal. Made a killing at a gin night with the homies.
Think I will make a standalone strawberry one soon. So good.
That’s technically called macerating the strawberries :)
2:1 simple syrup is shelf stable btw. Personally I like the extra sweetness as well but if you dont you could just cut it with water when you make drinks
I make all my syrups 2:1 and I highly recommend it. Like you said, you can always water it down after the fact and if you don't run a bar where you're selling cocktails, it's unlikely you'll use all your syrup before it goes bad.
I love your channel. The music makes it easy to sit and watch. You explain it simple, and clear, videos aren't too long and you accomplish a lot in them but not too much. Very empathetic and good examples of drinks to use given. Cheers
That shot at the end with all the bottles full of the syrups with their ingredients sitting in front of them was so pretty, the colors contrasted so well on the white countertop. Made me want to make em myself. Nice bit of cinematography for RUclips video, absolutely charming
This is super helpful! I appreciate that you provide shelf lives for each one!!
There is a 3 piece shaker in background and i know there has to be some ice under the table. Gimme a little Shakey Shake...
**shakey shake**
rowboat27 I love this you sound like a drug addict attempting to get he good stuff
Your just here for the "shakey smile" aren't you?? 😂
@@jck3831 I can quit whenever I want
Lovvvved the video and that you took the time to put on proper subtitles! Thank You!!!
Just stumbled onto this channel the other day been loving it so far keep up the good work steve!
Cheers Keith! Will keep the videos coming!!
Fabulous, great to have these syrup recipes - thanks for sharing
Cocktail syrups are the basis for sooooo many drinks so it's important to get it right! There are many slightly different methods to make syrups but these methods are quick and easy! What can you make with these syrups? See the article here: stevethebartender.com.au/essential-cocktail-syrups/
Great video, Steve! Next up make a video about ice management. All cocktails need a huge amounts of good quality ice (large gorgeous cubes) and I think not so many people have the required storage space for it, so how to get so much in case of a party, where to store it to keep it handy, how to calculate the amount of ice to cocktails ratio, can ice to be reused for shaking, or you have to throw it away each time you make a cocktail, does ice in a freezer have a shelf life restrictions, etc.
I've found a great easy way to extend the shelf life of your syrups is: add a dash of vodka to your syrups. Also make sure your glass has been cleaned really well.
@@danniemck Smart calls Daniel! I'm sure you could use sterile preserving jars/bottles and that would help loads.
man all the syrups vids are all just for alcohol uggh why not for carbonated water alcohol tastes like crap.
Great video Steve, question though, I want to make a Blueberry Lavander syrup. I've heard there are 2 types of Lavander to use. Which is best? Also is it better to use tea bags or flower stems? Any help would be appreciated. Thanks again.
👍👍👍 Steve it's always a treat to watch your videos. Keep it up.
📚 I wrote a cocktail book! bit.ly/STB-cocktail-guide
Brilliant 👏
Potions master Steve.
Love your work, finally someone that wants to teach really content
Thanks Matias! I'll be sure to keep the content coming! >_
Thanks a lot ;D
I was just looking for this, cause I started making cocktails on my own
You inspired me a lot, thanks for this too ❤️
I like the spoon idea with pealing the ginger.
Was hoping you'd do a video about how to make flavored syrups. I was literally watching other channels today but glad to see one of my favorite channel upload a video about the flavoured simple syrup.
Good timing hey Mike! =)
Steve mate. Love your videos. I'm locked down in France, I've been spending the week making some drinks. The royal Hawaiian and the East 8 hold up are a real treat. Keep it up brother
I like this and all i can say is that real attracts real ...helpful ,truthful and Realful.
Good work mate. I was speaking to a work mate last week and mentioned he likes a cocktail. I suggested he will like your channel and to watch out for that smile... he’ll be hooked.
New subscriber here, really enjoying myself. Keep up the good work.
Thanks Sarah! Plenty more videos to come! ;)
Such great content! Thank you!
Thank you for showing. I enjoyed this video.
This video is awesome, well explained, links to drinks using the syrups, thank u so much!
Just went back to bartending school and these syrups will be the first I try to make. Regardless if I use them or not. Very well mannered and great direction and soft teaching voice. I just subbed and you'll definitely be seeing me around. Thank you brother for sharing. It helps motivate us. Stay safe and be well. Cheers!
love his smile 😁
I want to start making cocktail videos with Mezcal, and your videos keep popping up in my searches and they’ve been so helpful. Sub’d!
You’re the best! I enjoy your recipes!
Thanks Braelyn!
I saw it today, your notes are helping, I am learning gradually
A wonderfully informative video. I really enjoy the longer videos, 3min just isn't enough.
Thanks Sgt Kal! For ages I thought people would lose interest if I made them too long but turns out they longer videos are more popular!
i just stumbled on the channel few days ago and its really becoming one of my favourite channels and very useful cause i like making coctails at home, so now i have a lot of useful tips and things to try =)
Thanks Shobru! Welcome to the channel and glad you’re enjoying the vids!
Thank you for the amazing video. Since I am following your channel I have learned so many things! Thank you again :)
Hoping to see a tutorial of how to make a grenadine syrup soon !
Keep up the fantastic work you're doing. Terrific channel.
4 cups unsweetened pomegranate juice
3 cups sugar
3oz pomegranate mollases
Combine on low heat. (No boiling or simmering)
Ratio can be played with I've seen a lot of recipes but that's what you need to make it the easy way.
Great stuff man!
love your ideas, man
Another awesome video Steve!
Thanks WT!
You deserve a lot more subscribers dude, love your videos 😁❤
Thanks so much Santa!
Beautiful kitchen and nice editing
Awesome video Steve! I’ve been making my own cocktails at home for about a year now and I was just thinking to myself the other day that I’m ready for the next step which would be making my own simple syrups with fresh herbs! I’m excited to try these out!
Thanks so much Ruby! Let me know how you go and which cocktails you are making =)
I did that for a while, turns out even these little bottles are way more than I can use before they go bad. Except for the honey and one to one, they last pretty much for ever, but anything with fruit and herbs just spoil too quickly for one person in my experience.
That works really good！！Thank you so much！
Great video thank you!
wow, i love it, thank you!
Thank you sooo much!! that was soo helpful!! :D
Very cool video steve! Thanks for the knowledge my brother
Always welcome mate!
You also get ginger syrup from candying ginger and it's SO good! Great way to get the most bang for your buck.
Thanks for the video!
It's was very easy sir.thank you
W👀w!! What a great informative video. You schooled me on simple syrups! Thank you for all the great tips! 👍🏾
Glad the vid was helpful :)
Love your channel and the music.. always makes me think of Ta-Ku or something
Thanks Steve
Excellent as always, glad I'm a subscriber.
Cheers Shane!! =)
Thanks for making this video man
Most welcome Hendrix!!
Can you make videos with 5 best drink using each of the homemade flavored syrups? Keep up the good work, loving the channel !
I like - good idea!
I add a tbsp of vodka to increase its shelf life, great video.
Yes! I mentioned this whilst filming but I don't think I included it in the end cut?
@@StevetheBartender_ no you didn't. I was looking for you to talk about it too but it's all good
How long will it last, adding the vodka?
Carl Gustav Beck if the bottle was sterilized first vodka can extend to over 6 months.
@@stephane.foisy.186 you mean if we add 2 table spoon of vodka all the syrups would last approx 2 months?
How do you sterilise a bottle? Fill it with boiling water for 30 mins ( naturally due to the bottle cap we can't immerse the bottle itself in boiling water ) correct ?
Penicillin sounds like it would great if you have a cold. Honey & ginger are great when you feel like crude, going to check out that recipe now, thanks Steve
Wonderful!!!, Really Nice your vídeo, about syrups. It's way to learn and understand better cocktails world.
Very kind. I'll try to make mint and ginger syrups! Thank you :)
Most welcome!
Great workhorse syrups! Cheers my man!
Hey Steve! Loved the video. Question about the ginger syrup though. Would it also work to grate the ginger into the syrup using a grater or microplane?
I freeze my ginger first, as it's much easier to work with when partially thawed. It's like the fibres disappear. OR.....I slice the raw ginger and follow a recipe for Candied Ginger. That way, you are left with a super potent ginger syrup and your ginger slices are ready to be dipped in sugar and dried for the 'candy' part.
I like to take the mushed fruit and either freeze or dehydrate. Makes an amazing crunchy topper or rim with it.
this is very useful,thank u so much,good receipe
Welcome Jovi! Hopefully you put your new syrups to good use..
I've enjoyed your videos!
This is too awesome. It's so nice when I find something I love and can do myself. Thanks for sharing!! Just one question, how can one extend the self life of these... if that is possible while holding its quality.
Awesome! Thanks for sharing!
Welcome Roxie!
I made one of these with hibiscus. Works great.
Thank you
I'm enjoying the background music😊
I gonna buy the ingredients and try it out...
Late post, I know..... I´ve been making loads of Penicillins lately and the way I do the syrup is using grated ginger. Just grate the ginger, add it to the water/sugar, boil, take of the heat and let rest for about 20 min. Then just strain it... Works like a charm. :)
And as others have pointed out: Add like a tablespoon of vodka when its chilled too make the shelflife longer.
Love this channel 👍🏼👍🏼
Thanks Shirvy!
ice cream toppings would be a good idea i think and thank you for the video
good on ya mate. Cheers
I love this channel
Really helpful! Thank u
Thanks for the recipes! :D
Most welcome JP!
Thank you!!!
I always wondered why people who make simple syrup on a stove rather than just adding boiling water to sugar. Never thought about the science behind it. Thank you good sir.
it makes them sound smarter lol
You are the best inyour job....🥂🥂👑👑👌👌
Marvelous! and thanx...this saves me sooo much money! You're the best...:)
Most welcome!
Thanks for this video
My Old Fashioneds video has the creation of kumquat simple syrup and candied kumquats.
Makes for an interesting Old Fashioned.
Great video!
Brilliant! You are a Rock Star!! Now there will never be an excuse for a Tequila Sunrise! I am so happy!!!
Cool vid why i have waited this long to make drinks like this is beyond me but im glad to be aboard
amazing!
Thank you, very useful
Welcome Andrea!
Really good content
Hey great video man!
Cheers Matthias!
You can pour the solution you're using to clean out the remaining bits of your ginger from the blender cup and put it back into the pot so there is less hassle to clean it out afterwards and nothing goes to waste.
I only ever made regular simple syrup, good to see easy ways to make other syrups.
Real easy to make a different flavour for your cocktails.. raspberry is my fav! Especially in a Knickerbocker!
Thanks. So now I’m ready for the cover club!!
Find you yesterday, nice channel dude
Cheers Matt - welcome to the channel!
Excellent 👍
Awsome, I loved this video! It was so helpful 😄
I'm glad you found it useful - what drink will you make first? >_
I was thinking a New York sour, but I'm also a coffee fanatic so the raspberry would be good in coffee especially if I mix it with chocolate.
New Sub here. Been mixing drinks during the lockdown. I made a mint syrup by heating mint with the simple syrup then letting it steep for 30 minutes, strained. Works great for Mojitos. Gonna try some blackberry syrup nest.
Love it! I actually just made a 1:1 simple syrup out of a local bourbon barrel stout, reduced it by half! Loving experimenting with simple syrups!
Wait, you combined the stout with sugar and reduced it?
@@Broteese I reduced the stout by about half first, then added the sugar to disssolve. Putting in the sugar in before reducing gives too much opportunity for it to foam and burn the sugar.
@@Ralnakor damn. Def gonna try that for christmas😁😁