Making all the Syrups: Simple, Grenadine, Orgeat, and more! | How to Drink
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- Опубликовано: 19 июн 2024
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There are a lot of recipes for syrups below and you can use these to make great cocktails, or just add some seltzer and enjoy a homemade soda. One of my favorite things to make, and it is nostalgic of my childhood and probably many of yours, is a Shirley Temple.
Shirley Temple:
Juice of one lime (Little less if you don't like it to be so tart
Equal measure Grenadine
3 parts carbonated water
00:00 - Opener
00:29 - Why are we doing this?
01:19 - Simple Syrup
08:02 - Gomme Syrup
09:42 - Fruit Syrups
11:50 - Oleo-Saccharum
14:03 - Grenadine
15:32 - Shirley Temple
16:24 - Orgeat
19:26 - A little treat for you dear viewer
22:04 - Ginger Syrup - the syrup that started it all
25:22 - Closing
Simple Syrup:
2 parts sugar (white, demerara, organic cane - the world is your oyster)
1 part water
Heat until it is clear
Gomme Syrup:
In bowl
Dissolve spoon full of gum acacia in water
In sauce pan
20 parts simple syrup
1 part gum acacia mixture
Heat up to combine
Raspberry Syrup (Cooking Method):
In sauce pan
25 oz. or 750 ml. Simple Syrup
6 oz. or 750 G. Raspberries
Heat it up
Strain in to bottle
Strawberry Syrup (Infusion Method):
In Canning Jar
1 part sliced strawberries
1 part sugar
Shake it up
Leave for 24 hours or until sugar is mostly dissolved into liquid
Heat up to combine remaining sugar
Strain into bottle
Oleo-Saccharum:
In Canning Jar
2 oz. or 57 G sugar
Peels of 1 lemon
Shake it up
Leave for 24 hours or until sugar is mostly dissolved into liquid
Heat up to combine remaining sugar
Strain into bottle
Grenadine:
In sauce pan
1 part pomegranate juice
2 parts sugar
Small pour of pomegranate molasses
Heat to dissolve
6-7 (15 if you are greg) drops of orange blossom water after taking off heat
Funnel into bottle
Orgeat:
1 part almonds
1.5 - 2 parts water
Blend the heck out of it
Put the mixture through a juicer
Filter through a nut milk bag to get the best almond milk
In sauce pan
1 part home made almond milk
2 parts sugar
Heat to combine
Remove from heat
Few drips orange blossom water
Funnel into bottle
Sweet Ginger Syrup:
In sauce pan
1 part water
2 parts sugar
as much ginger as you can get in
Measure and add more water
Simmer until you boil off enough water to get down to your original measurement
Strain into bottle
Hot Ginger Syrup
Use a juicer to juice your ginger
In Blender
3 parts sugar
4 parts ginger juice
Blend until hot and dissolved (can also do this on the stove in a saucepan)
Funnel into bottle
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Ginger Syrup: • How to Make Ginger Syr...
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This was a vital episode for me. Thank you for doing this.
I was kinda caught off guard by the amount of ads Greg, and also you let RUclips put its own filthy ads into your beautiful videos? But in all seriousness, favorite cocktail channel on youtube.
You should do a follow up to your Skyrim and Destiny video where you do the drinks in the official game cookbooks. And do the Flamingo Joe’s Sazerac from Tripwire Interactive’s Maneater, which is a game you should try on Twitch.
🤔…”Stupid”[??] question:
Isn’t frankincense a “gum”?
(🤔Just asking, is all…)
Hey Greg, my grenadine syrup always turns out a brown colour and just forms a layer at the very bottom of every drink I make when I want it to mix in a little (a la tequila sunrise) any suggestions?
Cocktails aside, knowing how to make fruit syrups has seriously elevated my iced tea game.
I was thinking this. Iced tea or lemonade, yum.
Came back to this video for this exact reason. When I make large batch iced tea I never add sweetener because everyone has different preferences for sweetness so simple syrup is perfect
Don't forget about pancakes and ice cream, too!!!
@@ShortyLaVen don't forget about the hot coffee, hot chocolate, shaved ice, slush puppy, smoothies, juices, milkshakes and cocktails xd
My great grandma was a such a goat at making fruit syrups for waffles I only vaguely knew about maple syrup until college and I thought it involved boiling the bark until recently.
Greg on twitch: “I haven’t been consuming any sugar at all lately”
Greg on RUclips: “look at all these syrups!!!”
did he give up sugar or something?
@@user-dm1tv6nl2e sugar didn't give up on him.
Can we have more “foundational” episodes like this!? I love it! I, and I bet many of us, are trying to build out our bars and have everything we need to make say our 20 must make cocktails at anytime from memory. Videos like this would be huge especially if they are tailored to say the 20 cocktails you think we have to know at all time! Love what you do and much appreciated, Greg!
I hear you but this is by far the worst performing episode I’ve released in months.
Dang was it? Maybe the RUclips algorithm was just off. I'm just now seeing this, watched (well, watching, almost done) the whole thing. Super helpful.
One question though, do any of these syrups need to be refrigerated? I know simple syrup doesn't. But like the fruit ones? I still have like 8 mins left to the video, so maybe you address this later on
Nevermind you said it right at the end. They're almost all shelf stable. Im guessing the ginger syrup is the one that may not be bc it's not 2:1
Cool can't wait to make some
@@howtodrink Internet troglodytes man. Unless it has "ALKEEHAUL" somewhere in the title they aren't clicking. It was a damn good episode, so that's a crying shame. Either way, keep it up. Loving the content as a whole!
@@howtodrink Unfortunately, for something like this, short punchier videos about specific syrups may be better. I know RUclips favors longer videos, but I think a video about simple syrup would get more organic interaction by people wanting to make it, rather than one with "ginger? orgeat?! what?" in the title. That being said, there are already tons of vids and articles on how to make them, so while it would be nice to know how our favorite talking head does it, it's not essential. Keep up the good work!
Hey Greg, just because I'm me and a pastry student I feel the need to tell you you are correct in adding orange blossom water at the end. It's a lot like vanilla extract. It won't "cook" off. But the flavor is dulled. So adding at the end is best
People often underestimate how much of certain aromas is made of volatile compounds. Commenting to give visibility.
+
Yes
As a chemical engineer I can tell you, you are absolutely right you will lose some of the Orange blossom water through cooking. Even though the main components have quite high boiling points, you evaporate it well below that. So boiling it with the mixture definitely removes some flavour compounds. Additionally, you might have reactions between the flavour molecules themselves or with the water or with the sugar (or a combination) at higher heat. So putting it in at the end is definitely a good way to go
Same thing can happen with mead. If you boil your must (honey and water mixture), you'll get rid of potentially harmful germs and stuff, plus kill off wild yeasts that might taint your finished product, but boiling also gets rid of some really beautiful, subtle flavors of the honey. So if you're making a basic batch, boiling might help, but if you're trying to feature the flavors of a specific type of honey, it could really harm the batch.
@@MsKathleenb I thought honey was antibacterial? I guess its properties aren’t as effective when diluted in water?
@@ChestersonJack fermentation might negate that antibacterial property
@@CorvusCorone68 Ah touché. I’m not well-versed in fermentation tbh. It’s actually my biggest blind spot in cooking. Idk why, I just struggle to wrap my head around it. Thank you for pointing out, though!
@@ChestersonJack Correct. The reason honey is antibacterial is the same reason these simple syrups are shelf-stable: The high concentration of sugar means it's water-absorbing properties literally dehydrate any bacteria to death. Dilute it in water and the sugar concentration drops, below a certain point it loses the anti-bacterial effect and then essentially becomes a perfect bacterial growth medium.
Greg, your fruit syrup recipe (room temp, equal parts, etc) is one of, if not the greatest cocktail tips I’ve ever heard. The flavor difference is massive. I use that method every single time. Thank you!
This is actually a good recipe for a quick syrup for pancakes or biscuits.
I’m definitely gonna do this. I never even thought about it, and I had that knowledge beforehand.
You can also make fruit cordials using the same recipe, but substitute vodka or whatever spirit you want for the water. Strawberries with a nice brandy is fabulous!
Just put the ingredients in a big jar, set it on it's side in the pantry, and turn it once a week. Keep doing this until the sugar is dissolved (it might take a while), then serve. The longer they're undisturbed, the more mellow the flavor will be.
ETA: can't complete a sentence for shit.
@@bradkohl99 it’s incredible. The only thing I would suggest aside from what Greg says is to NEVER warm it up on the stove to dissolve all the sugar. A lot of the benefit from doing it this way comes from the syrup not tasting “stewed”, IMO. If you absolutely want to dissolve all the sugar, just add a splash of vodka and stir. That’ll do the trick.
You can also make shrub from such syrup. Add 15-20% of apple vinegar, and you can storage it literally foreever. This fall we used sour cherry shrub that was made in 2014, and it was good.
Just throwing this out there. The way I cook my ginger syrup. I leave my sugar in a mason jar with thin sliced ginger. The sugar causes the ginger juice to release on its own, after which you bring it to a light boil in a pot, and you can add some water to dilute the concentration to your liking. After that, strain, and bam! Powerful ginger syrup.
I do something pretty similar. Thinly slice the ginger, making sure to cut across the fibers. Dump on sugar. Stir so each piece is covered. Seal the jar, let it sit. Here’s where I add a step. I don’t use all the sugar. I use about half to 2/3rds. After few hours of maceration (overnight or longer is better) I dump it all in a pan, bring it to a boil. Cover the pan, let it come to room temperature with the ginger still in it. Strain and bottle.
A really nice alternative is to macerate the ginger with honey (use clear, liquid honey). Allow to steep for as long as possible. If needed, dilute with syrup or water. To avoid the end result accidentally fermenting, you can pasteurise. I’d recommend checking out home brewing channels on how to heat-pasteurise meads or fruit wines. It’s really easy if you have a sous vide circulator, but it can be done without.
I’m a home brewer myself and flavour extraction is a big part of home brewing. 😊
When you make simple syrup by heating for more than a few minutes, you don't exactly have a sucrose solution anymore, you have invert syrup, where some of the sucrose breaks down into glucose and fructose. This makes it a little sweeter and less likely to recrystalize than if you'd simply stirred the sugar and water together.
And to me that seems like that'd make it superior to cold-processed simple syrup, anyway.
I've tried both, and while I'm no chemist, combining through heat seems to result in a better textured syrup, at least for my purposes. It feels thicker and smoother, and gives the drink a better mouthfeel. It could be error in my cold processing, but I feel like there's always some level of grit leftover.
I'm not a chemist either, I just like kitchen science. Good Eats was always my favorite show back when Food Network was about cooking.
You aren't going to split all the sucrose molecules that way. To do proper invert syrup (like distillers or bakers use) you want to add a small amount of Citric Acid as a catalyst and heat the syrup to 113 Celsius (which will result in much of the water boiling off to get the syrup that hot).
@@15778047 Cool. I didn't know all the details, just that it was a way to help with crystallization.
Your episode on oleo-saccharum changed my home bar forever. It's one of my all-time favorite ingredients and I still make it exclusively with grapefruit as you did in that video. I created a drink called the Caravedo Coat of Arms using pisco, muddled limes/clementines, amaretto and oleo and it's always a hit whenever I'm able to share it with friends and family. I truly appreciate episodes like this!
@@SeaJay4444 sure thing!
The Caravedo Coat of Arms
What you'll need:
A few mint leaves
1/2 of a lime
1/4 of a mandarin or small orange
1 1/2 oz. of Pisco Mosto Verde (preferably Caravedo)
1/2 oz. Amaretto
1 oz. Oleo-Saccharum
Put the pieces of lime, orange and mint into a shaker and muddle. Add the rest of the ingredients with ice and give it a shake. Double strain into a rocks glass filled with cracked ice. Garnish with two lime "shields" and a sprig of mint.
@@tannerfarrow6873 🤡
@@daniel_p_casanova You're a hero of the Internet. Definitely saving this recipe!
That’s basically just a amaretto sweet and sour
@@ViktoriousDead that's a bit of a stretch. Maybe if the amaretto was the sole spirit of the drink.
Fun fact! The French word for "barley" is "orge" (pronounced "ORZH"), hence the name "orgeat" ("or-ZHAH"). Wiki says that it comes from the Latin root "hordeaceus" ("hor-day-AH-chay-oose") meaning "made with barley". The Spanish "horchata" also comes from the same root word, even though both drinks have wildly diverged.
I've been using 1:1 as my default and referring to 2:1 as "rich" for as long as I've been making cocktails. So I'm really glad you spent some time discussing regular old simple syrup because, even as a longtime fan of the channel, I actually learned something!
If everyone calls 2:1 rich syrup (because everyone does) , then hasn't that become its name...? 🤔
Everything I’ve seen about simple syrup is 1:1 I even have a cocktail book from the bar PDT that references simple syrup as 1:1
This confused me too. Other bartenders refer to 2:1 mix as rich, so I do too.
@@WatanabeNoTsuna. I don't call 2:1 syrup "rich". I've always understood simple syrup to be AT LEAST a 2:1 sugar to water ratio, because if you put any less sugar in your syrup it won't be shelf-stable at room temperature. Anything less is sugar water, not syrup; sugar water starts fermenting on its own in pretty short order, and it isn't a tasty fermentation.
Would love to see another episode on Soft-Drinks/Soda's since you brought them up!
"My Name Is Andong" did a really good video on sodas - he showed how to make Sprite, Fanta and something else. Greg's ginger syrup makes a great soda too.
Glen and Friends Cooking also has a number of episodes about making various soft drinks, including Cola, Root Beer, Ginger Beer, Orangeade, etc
Ye more soda jerk would be fun
Slightly different take on my orgeat: make the homemade almond milk-type beverage in similar way to what you show. Then I collect and dry out the almond solids, toast them in the oven and grind it up for a toasted almond meal. 1 cup of the almond meal into 2 cups of water, heat to a simmer and let steep and infuse overnight. I strain with a coffee filter. The 'grounds' hold on to about 1/3 cup of water so I top up with about 1/3 cup of the almond milk-type beverage, add 2X the volume of sugar and you get a very nice orgeat. Ditto with macadamia nuts for a nice tiki experience.
Even though you've said this episode performed poorly, it's genuinely one of my favorite episodes. I've watched it multiple times even though I've never made any of the syrups. I dunno, maybe it scratches my cooking itch? Regardless, I really love this episode and learned a lot from it!
Man, i fully appreciate you mentioning the self-stableness aspect of sugar. I'm a single guy and i definitely don't want to drink enough to not worry about my syrups going bad. I like having options for my cocktails, that's why i really fell for making cocktails during the pandemic, and not having to worry about mostly anything going bad is really comforting for me. At most vermuts in a few months but they never really last that long.
Worth mentioning that this is also how you make soda; just stir your flavored syrup with carbonated water! Vanilla is the easiest, but my favorite is ginger-lime. In addition to the great soda, the strained byproduct is ginger that has been candied by cooking in syrup.
Do you work with fresh lime, or maybe a second syrup?
@@PhDSlacker Fresh limes! I add in the zest a bit after the ginger starts and the lime juice closer to the end so that fresh taste doesn't cook off as much.
I got a Sodastream of late and i've been trying out things. One very important mention is how sugar reacts with carbonated water. If you're going to add any sugared syrup or separately sugar... pour slowly and easily, especially on supercarbonated water. Otherwise it'd overflow and you lose a lot of the carbonation, flavour and etc.
@@Cosmitzian Wouldn't you want to pour the syrup into the glass, and then the soda water on top? That's how I've always done it.
I grind my ginger with just a bit of water to get it started in my vitamix, then strain through cheese cloth and squeeze to extract juice. Then make a 2:1 simple syrup with the juice. I love it in penicillins and it’s basically a 2:1 version of the last one you made
is it shelfstable?
@@1995pietermade the first batch in December and it's been so far so good
I make make my ginger syrup using a similar method. I grind the ginger using a ceramic grinding disk then squeeze the pulp through cheese cloth then make a 2:1 syrup. It's also awesome for non-alcoholic beverages. I love it with lime juice and soda.
@@1995pieter So I have a bit left in a bottle from last April, and aside from some crystallization and sediment it looks and smells fine. Last time I remember using it was the end of July and it was fine then. I think I'm gonna dump it and make a new batch just based on the age.
Discovering this show has helped me survive New Jersey in January. Time to make some pre-blizzard syrups for post-shoveling cocktails. Many thanks to the entire HTD team.
its so funny seeing new jersey comments in the weirdest places
Greg, this is probably the most useful single episode you have ever done! My line cook brain has some thoughts about technique options but for a home kitchen, this had to be one of the best resources you've made. Well done, sir!
Liber & Co Orgeat also has that same desirable separation and I was able to get it on Amazon
I’m pretty sure the sediment in the uncooked ginger syrup is starch. It certainly acts like it when you pour the liquid off of it. Also Dave Arnold frequently mentions that you can’t easily clarify ginger juice because of the starch.
I live in Texas and grow both peaches and jalapeños in my garden, so…..jalapeño-peach syrup, y’all, it’s so good. My better half ( my husband ) stole it for his barbecue rib recipe. Not that I minded. It turned into more of a culinary ingredient, but I still think it’s great in drinks too. 😊
Thanks for the vid! I found that homemade syrups are an easy to do but very immediate and noticeable level up for cocktails. Glad you're showing how easy it is to do! May there be better drinks in the world overall.
EDIT: Oleosaccharum (in addition to homemade grenadine) is the most dynamic level up you can have! It's so tremendously fragrant and makes my margaritas punch so much nicer!
Thanks to you talking about making your own syrups, I've been experimenting for the last year, making my own. I did a great spiced (star anise, cinnamon, cloves) orange syrup for holiday drinks this year. Now my wife demands that I always have some on hand for drinks and for soda syrup with our SodaStream.
Could I trouble you for a recipe? Because that sounds amazing. I'd love to try it in tea
@@calti7478 I made something very similar. Just simmered bruised whole spices in water for 5-10 mins (basically making tea), strained out the spices, the. Used that water to make simple as usual. To add orange to that, you could add some peels and maybe some juice in with the simple on the stove. I have used the sugar syrup leftover from making candied orange peels and it was delicious! (Note that the white pith of oranges is bitter so you need to blanche your peels if they have any of the white on them, so just a quick boil in water.)
@@glittermytimbers Any suggestions on how many cloves? Because the last time I used them without a recipe, I overdid it and had to completely remake the cranberry sauce I was making.
@@calti7478 less is definitely more for cloves. like cinnamon they release more oils with more cooking time, but if you are keeping it to a few minutes of steeping, my (amateur cook ) suggestion is to use a gauge of around 4 whole cloves per 3-4" (7.5-10cm) cinnamon stick. at that ratio, the clove will be noticeable but not overwhelming. Hope that works for you!
@@craft_addict_can thank you!
A shortcut for making a "standard" ginger syrup is to freeze the ginger and grate the frozen ginger into a 2-1 simple or the 4-2-1 sugar-agave-honey syrup. Frozen ginger grates into very fine particles that deliver flavor very quickly. Another trick is to make simple syrups in the microwave, a 2 to 1 sugar to liquid ratio will make a syrup in a few minutes. You can do this with any liquid (fruit juices), just put in a glass container and microwave for at most 60 seconds at a time, take out and stir and then microwave for another 30 seconds until all the sugars are dissolved, repeat as needed until all the sugar is disolved.
Microwave is the easiest & fastest way to make syrups. It just doesn't look as good on video as a stove does.
Really happy with this update. The old syrup videos were good but it’s nice to have them all collected with extra explanation.
Okay, I'm glad you went over the simple part. I've worked a few jobs where I'd help with bar prep and at both venues we made simple using a 1:1 ratio. To be perfectly honest with you I think it's because these were restaurants, not bars, so the bar prep kind of got left out in the cold. Literally. Rarely if ever had access to a stove burner. The 1:1 ratio was convenient because you could make it with hot water from a coffee maker and it'd all dissolve just fine after a minute or two of stirring.
Also, important note for anyone out there who's making simple in a pan or container with measurement lines on the side: *_DON'T USE THOSE LINES!_* The water dissolves/fills in the gaps between the sugar, so if, oh, say, you add sugar up to the 2 cup mark, then add water till it reaches the 4 cup mark, you're actually adding _way_ more water than you think you are, or sugar if you're doing it the other way around. At one of those two jobs we had multiple batches of simple actually go bad and grow mold because a newbie made it that way. There was way more water than sugar and therefore it was a microbe's paradise. I think one time it even grew mold _in the fridge._
If you're doing 2:1 instead of 1:1, you'll still get something usable measuring that way, but it'll still be a lot less concentrated than you intended.
I once got a ginger infused honey from an Asian market and thought it would be a very good ingredient for a drink. It is the strongest ginger flavor I have ever had. It straight up burns the back of your throat when you drink it with hot water as described, which is 2 teaspoons to a cup of hot water. Anyway thought it was something you might want to look into.
There are a bunch of Asian ginger teas that are similar, including a ginger honey “tea” that might work similarly. Experiments are required, I think!
@@EricOehler01 I like Ginger Tea with a splash of spiced rum (or any good dark rum) ... Usually I make it myself from scratch. Its just sliced ginger, boiled about 30 minutes, strain and serve with rum and maybe a dash of sugar....
Oh this is perfect. I just made some Demerara Syrup a week ago while scouring some old videos of yours for how to make it. Having them all here in one place is handy. Thanks!
(Just started making cocktails a few weeks ago for fun.)
This is perfect I was just about to try and make raspberry syrup after work, and wasn’t 100% sure how to do it. Can’t wait to make some more flavors as well! (Edit) I have made simple syrup, but not any infused flavors. I use Florida crystals and Demerara sugar for my simple syrup. And use 2/1 ratio for shelf stable syrups.
I started a batch of Oleo-Saccharum based on this and now my kitchen smells wonderful.
Definitely making more of these
I love the original ginger syrup episode! Just watched it this week as I NEEDED ginger syrup asap. Worked out well. Gifted half of it to a friend with (non-COVID) lung issues. She loved it! It reminds me of an old Chinese remedy. I bought the seltzer maker you suggested and this syrup makes a super refreshing ginger ale. P.S. Also goes well in a hot toddy. Thanks for another great syrup vid. Much appreciated!
I was hoping for this episode! Question: we know simple syrup is shelf stable but how long do the fruit/etc. syrups last on the shelf?
In theory, with the sugar content present, the fruit syrups would function like un-thickened jams, and also be fairly shelf stable. Jam/jelly is like honey, in that it has far too low a water content to allow bacterial growth (which is why honey physically can't go bad, and jams usually don't either), it's just generally thickened with pectin to get the gelatinous consistency. So the syrup should be approximately the same thing minus the pectin, thus hypothetically shelf stable for a good long while if not indefinitely. I have made a 2:1 simple syrup that did eventually go bad on me, but it took MONTHS at room temperature, and I was surprised it was even possible.
@@NoahOMorainRush Huh. Good to know! Thanks! I was under the impression that any leftover water in the fruit would potentially dilute it enough to drop below that magic line that makes honey from ancient tombs still edible. ;-)
I just got a bunch of bottles for simple syrup and I was looking around for recipes. You could not have timed this episode any better. A++++
My folks took my little sister and me to a jazz club when I was 11. There was a two drink minimum, so I got to try my first Shirley Temple that evening (also my fourth as we stayed for two sets). I flunked my math test the next day, but I felt so grown up sipping my Shirley Temple at a jazz bar.
This is one of my favorite videos you’ve put out in a while, and that’s a high mark given the usually impressive quality of your content.
This is great! More of these episodes please! Have you done one on all of the Bitters yet?
Hey Greg, Love your channel and like you I am reducing sugar as much as possible soooooooo...... I use allulose instead of sugar in my simple syrup (actually started with in in lime cordial - actually Morganthaler's vis your channel) and it works great, maybe not as thick but sweet, no aftertaste, pretty much 0 calories, and no insulin spike. Cheers Mate!
THIS IS EXACTLY WHAT I NEEDED!!! I'm In the process of learning to make infusions and syrups. Thank you home slice 🤙
Just made some simple syrup today. I am stunned at both how easy and how quick this is.
Watching this got me thinking about all different kinds of simple syrup's to make. Like ghost pepper simple syrup. I have a friends who loves spicy stuff. So I wonder if he'd like a drink with that syrup in it. I just need to use the bar tool kit I got for Christmas, plus the other tools not in the it, and start learning how to make simple drinks. Then start buying glassware, containers, and more ingredients to make some crazy stuff.
Is the 2:1 in the Syrup volumetric or by weight?
Weight
Greg read my mind!!! I was just thinking the other day, how facinating the different syrups and solutions he makes and want to know more about them. THANK YOU!!
Thank you!
I kept coming across 1:1 simple syrups and had no idea about terms such as "rich simple syrup" and kept scrolling trough videos (edit addition: 1:1 made no sense to me) until I came across yours, thought you looked reliable and decided to give it a go. Glad I did.
For the quick simple syrup when I run out, I'll put equal parts sugar and water into a microwave safe bowl, microwave for 45 seconds, stir to dissolve all sugar and let it cool off. If I need it quicker, I'll put more sugar than water, and add a few ice cubes to quickly cooldown the syrup.
If I am in a rush I boil the jug, add two parts sugar to one part boiling water, dissolve it in a pan and then take it off the heat and add 1 part ice. It’s a 1:1 simple that cools down really fast
I liked the Shirley Temple. I would love to see an episode of all non-alcoholic drinks. Maybe you could even bring your daughter back as taste tester.
Been looking and waiting for this video! Thanks for taking the time.
Thank you so much for sharing this video- I made the orgeat, oleo saccharum and grenadine as gifts for my partner today and I'm so excited to share them with him :) Also making a coffee infused rum!
Being a bartender outside of the house as well as at home, I prefer 1:1 because that's what your using at most bars. It's easier to keep the recipes memorized and consistent by using 1:1 at home if you work as a bartender imo
I wish the standard was 2:1 to make things simpler due to the shelf life
I've been making simple syrups from teas. There's tons of interesting flavors in true teas and herbal teas. Earl Grey is one of my favorites.
Oh that is clever! I should try that
Do you use the steeped tea in place of water then?
@@I-the-red yep
Superb episode, love this kind of DIY for ingredients, not just the drinks themselves.
I'd like to see an episode on making your own soft drinks as well.
for our xmas dinner drinks i made a batch of simple syrup . as the solution was cooling down i added one finely julienned thai birdseye chilli and 3 sprigs of thai basil . within 3 hours i had a most flavoursome faintly aniseed syrup with just a touch of bite from the chilli
Greg, for pomegranate, I often pull back from the 2:1 ratio of sugar to juice you recommend, to try and finish at about the equivalent amount of sugar as in a 2:1 simple syrup, allowing for the fact that pomegranate juice contributes some of its own sugar (about 12.5% by weight, more than citrus or strawberries, for example), and adding pomegranate molasses adds more. Since the 2:1 syrup would be 66.7% sugar by weight, and allowing for the molasses as well, you end up closer to a 1:1 ratio. I have found that is also generally as stable as 2:1 simple.
For grenadine I try not to add any sugar. I just buy pomegranate juice and let it simmer on the stove till it's reduced to a syrupy consistency. If it's not sweet enough I'll add some sugar to taste. I also avoid using pomegranate molasses as I often find it to be quite bitter.
@@phobbes4-zero I'm pretty sure that is exactly how you would make homemade pomegranate molasses, as Greg mentions :) Though maybe for molasses you would go even further with the simmering
@@phobbes4-zero I feel like this would change the pomegranate flavor too much. It has some delicate bright aspects that are totally cooked away if you heat it for too long, especially if you did it long enough to reduce the water content. Just my personal take, I'd definitely rather add sugar
I’m not really a drinker, but I love the content and I love the knowledge.
The most successful ginger syrup my husband and I have made was to blend ginger pieces and water with a stick blender and "extract" the ginger several times. I heated the ginger water, filtered out the solids and saved the liquid, and added more water and heated again two more times. Then I combined the ginger water and added sugar and boiled down until I had the volume I wanted. Our little bottle we use for syrups holds a little under 250mL so we used 250 grams of ginger and water for a 1:1:1 ratio and it doesn't take up much room in the fridge. It's fantastic for making your own ginger ale!
That´s basicly how I make my Ginger Syrup. The only change I do, I boil th ethe blended ginger with the sugar and squeeze all of that through a fine strainer. The syrup I get is "cloudy", has an awwesome flavor and spicy kick, but the rest of the residue has not much flavour left. I can´t say how long it is shelf stable, because it doesn´t last that long.
So glad you redid this!!
I will brew "teas" to make my herbal syrups. Like hibiscus tea to 2 parts sugar. I find most teas are not too expensive, last a long time and are there ready for when I need to make a syrup. I also do a lavender (tea) honey syrup for some modified blueberry bee's knees. But yeah there are a lot of different teas and tea blends you can use as your water part to make some tasty syrups.
I'll have to try that
Hey Greg did you change the lighting setup for this video? It looks less cozy than usual.
Thank you for updating your ginger syrup info. Even finely grating the ginger before boiling yielded a really mild flavor so I'm excited to try a technique that doesn't add water.
i like this style of basics videos. i enjoy understanding how the background pieces of anything work and this is a great way to start the understanding. it also gives a great starting point for people that dont have access to a lot of teh non-alcoholic bases/.
I've been making Gingerbeer myself, and it gets VERY sharp when I throw it on the processor just enough to reduce it to tiny few milimiter pieces, before it becomes a paste. It'll probably not be as strong as the juicer version, but gets it very close while keeping it mostly clear and translucid
Thank you Greg for this amazing compilation video, it fits like a glove, since I'm starting making these syrups, since I'm something o a scientist myself (insert green goblin meme). Quick question. 2 to 1 ratio means twice the volume or twice the weight? Thanks!
Weight
I don't know how you are so timely, but I was just making ginger syrup the other day for the first time. I didn't use nearly enough ginger nor cook it for long enough. That's okay, I'll cook up a bunch more tomorrow and add it to what I have. Also - you made mention of bitters and soda - that is my favourite non-alcoholic drink. Just some dashes of angostura bitters on ice, fill with soda. It's wonderful.
Thanks for this! I had no idea what Grenadine was.
As for the Ginger Syrup, I was making it like your original, but the last time I did it I grated the Ginger root with the food processor instead of slicing it. The results were much "hotter" but still nicely balanced, and the syrup stayed clear once it was strained out into bottles.
Great episode.
Question: is the 2:1 simple the only syrup you made in the video that are shelf stable?
he makes them 2:1 for exactly that reason, he stated it in on of his other videos
Nope. All of them are shelf stable because of the 2:1 ratio
Damn perfect episode. Especially the part about the simple, surprisingly! I had to learn that the hard way because I was doing the one to one and I had a bottle go bad. After that I've always done the 2 to 1.
I did the exact same thing when I started too!
thank you so much! I got a cocktail mixing kit for Christmas and I am excited to make drinks, I am trying to make some BlackBerry syrups and experiment with that :)
I've heard so many things about how you NEED to refrigerate simple, and this video is a huge breath of fresh air on it. I've got limited fridge space, so this is a HUGE help. Thanks for making this, man!
Yo Greg, did you buy another 2 flood lights?
It's bright and feels less "warm lit" as normal.... 🔦
For those of us avoiding or minimizing sugar, it'd be great to know if there are any passable alternatives like Stevia, Xylitol, Monkfruit, or anything?
Not sure what's a good idea, but any sweeteners with a laxative effect in large doses is probably a bad idea, so I'd check sweeteners to see if they have that effect or not.
Allulose bud
Excellent video man! I'm a long time home distiller and now that I have a surplus of homemade spirits (all the liquors that a bar would have) ,I am now ready to move forward with the next phase, a home bar. Your channel has helped me in more ways than I the comment section has room for me to tell about. Thanks!
I made a great ginger syrup using the oleo saccrum method. Simply chopped the ginger, weighed it, and mixed it with the same amount of caster sugar. Just have to stir it every now and again, and double strain it. A bit of white pepper in there will give it a nice bit of heat too.
Awesome, gonna try these for sure! And just making sure: all 2:1 ratio syrups are good to be kept on the shelf, or just the simple syrup without anything added?
Did you find your answer
@@clovertx901 nope, still wondering haha. Haven't tried it, nor found an answer.
@@Bambibol For what it's worth, I made a 2:1 simple in September of 2021 and as of today (July 17, 2022) I'm still using that syrup and it's fine in my drinks. I boiled the bottles and I did put an oz. of vodka in it though. I do keep it refrigerated as well. (I've been working more lately and not using the syrup) I was wondering how much longer I could expect a syrup to last and revisited this episode when I saw your comment. Cheers!
I have several syrups in my fridge that are 10 months old and still fine. No cloudiness, no mold, good flavor. 3:1 honey syrup, 1:1 cinnamon simple syrup, even plain 1:1 simple syrup. I don’t understand why everyone says you can keep syrups for 2-3 weeks in the fridge when they last far longer. I didn’t even sterilize the bottles. After watching this though, I will probably move to 2:1. However that leaves me with the same question; are all 2:1 syrups shelf stable or only the plain one?
@@bobbarron1920 Hi Bob! I still have the same question too! Actually I did have a small bottle of 1:2 simple in the fridge for... not sure how long, a couple months I think, and yesterday I wanted to use it and DID notice some kinda mold forming at the top.. Maybe I didn't clean the bottle well enough but if you say you don't sterilize them I'm not sure what happened with mine haha.
You are by far the best man for this job. I absolutely love your work!
Perfect episode bro. Loved it, I needed this updated full list!
I made some coffee syrup by making some espresso, then adding 2 parts sugar to it for a lovely sweet syrup that goes great in mixed coffee drinks.
Stir some of that into a cold glass of milk and you have a treat right out of Rhode Island.
I have a sneaking suspicion that the "hot" ginger syrup is shelf stable, the "hot" component of ginger is an antiseptic. Might be worth trying out
For science, obviously.
Most of the times what grows on gone-bad stuff is mold, so I wouldn't risk. Also, given the sugar-rich environment (it's not over the 2:1 ratio which is about the one you need to keep it sterile) and relatively small concentration of ginger compounds, the effect would probably make it last only a bit longer.
However my concern is more about flavour loss: even ginger root dulls a bit over the weeks, and once the volatile molecules are "freed from the cells' cages" they easily react and / or diffuse way more easily.
To avoid both those issues it's strongly suggested to store it in the fridge, anyway some tests should be done :)
@@mattia_carciola No, in bottles you're worried about anaerobic organisms fermenting in the solution. Mold isn't an issue and neither is anything else that needs oxygen. Also, nothing in your bottle can/should react with the glass bottle. Glass is famously inert. It's also not porous so nothing can diffuse out. Some things may react in the presence of light but unless they're exposed to oxygen or have a low enough sugar content it's impossible for anything to live in there.
@@AnarexicSumo glass is inert, water is not. Diffusion happens in the slightest volume of air above the substance. There's air in the bottle and I've personally seen simple get moldy. There's a small amount of oxygen in water but water itself is enough to degrade lots of stuff over time.
Grenadine is so easy to make... I'm going to cook some up.
When I was a kid I was introduced to a Shirley Temple where it was 7-up with store-bought grenadine... which I learned is just corn syrup and red dye. It's basically adding sugar to citrus-flavored sugar. I always hated it, but my mother thought it was my favorite drink and would give me one when I was with her at the bar when she was working.
I always leaned away from ever trying a Shirley Temple whenever I was with friends because all I can think of is that cloyingly sweet soda mix from my youth. Making the grenadine myself might just help me get over that youthful memory.
I'm going to try it. Thanks for the tips, Greg.
Not sure where/when you got it or what you consider store-bought grenadine but the most common in The States is Rose's which is lemon and pomegranate
@@AnarexicSumo Dunno about the lower 48, but up here in Alaska the ingredients for Rose's is high fructose corn syrup, water, food coloring, flavoring, and preservatives.
The USDA requires ingredients listed in order of quantity. So, yeahx sure there's lemon juice in there, but the shitty Rose's brand is sugar, water, then flavor to make it something more than syrup.
Are all of the fruit infusions you're making in this video shelf stable? Or do they need to be refrigerated once made?
This is the question I always have, are the variations on 2:1 still shelf stable or not?
Well he said that the 2:1 simple syrup was indefinitely stable and that the level of sugar in it made it toxic to anything that would ever want to try and grow in it, and that he doesn't even have to keep his syrups in the fridge which is good because he has so many and not enough space for them, so if an infusion uses the same simple syrup base of 2:1, it would be reasonable to assume that infusing it with another flavour wouldn't change that. He doesn't ever note storage of individual syrups or shelf life after that initial comment that they're all toxic to bacteria because of the amount of sugar, except the very last one with the juiced ginger, which I feel like he would definitely want to do if one of them wasn't safe to keep on a shelf for as long as it wants to live there. You could still keep them in the fridge if you wanted to though, but everything in the video suggests that you don't need to.
It's too bright in the studio now. Please turn the lights back down.
Thanks for compiling all of this in one video! I’ll definitely be coming back here in the future.
for strawberry shortcake when my sister would always make it she'd take washed strawberries cut up and coat them in sugar and then throw them in the fridge for like a day or so then take pound cake and use the strawberries with what syrup they made and some whipped cream to make some deliciousness
You're closing comment about being at the drinking channel, and enjoying things that are bad for you made me chuckle. I have very bad pancreatic issues to the point of diabetes and i haven't had a drink since 2007. But I have to say, your videos are so informative that purely for educational reasons, worth watching!
You’re definitely correct about adding aromatics post-boil. Brewing beer uses the same process - bittering hops added during boil, aromatic in the last 2-5minutes and then even sometimes added during fermentation as well
OMG Greg I was expecting this episode! Thank you so much for all the work you do! I'm always looking forwards your guides and cool drinks. Greetings from Argentina!
As a home cook who prepares syrup for canning I can recommend using a crockpot . It works great for roots like ginger. Cover the ginger with water .Leave the ginger in the crockpot overnight. Strain. Add the sugar and boil to syrup stage. It works great with prickly pears as well
This inspired me to make my own syrup using a mix of the techniques in the video. I’m using one part ginger and Meyer lemon (juice and peel) to about 1.5 (eventually 2) parts honey.
My hope is that this will yield a syrup as fascinating as it is healthy and delicious 😌
I love way you exsplane why and how you do things plus OMG yummmmm all 3 drinks
this has been a loooong time coming, and you didn’t disappoint Greg 🍸
Loved the episode! One trick I use often for super fresh sharp ginger juice with cooking; finely grate (lemon zester) some ginger on a paper towel, then squeeze the towel. You'll be surprised how much juice comes out.
Great video! In case someone wants the sweetened ginger juice but does not have a juicer, I have developed a method over the past few years of making this syrup annually for special holiday drinks that works wonders with a little elbow grease. You use three common bartending items to set up a "rig" to essentially muddle the juice out of finely chopped ginger through a fine mesh sieve and into a glass measuring cup. First, chop the ginger up in your blender. Then, using your non-dominant hand, place the strainer on top of the measuring cup, gripping both the handle of the measuring cup and the fine strainer together. Using your dominant hand, add some ginger to the bowl of the sieve and then take your muddler and start pressing. The ginger juice will eventually trickle down already strained into the measuring cup. This works best with a smaller wooden muddler, a two-cup pyrex measuring cup, and a rounded fine strainer. Cheers!
ive been binging your videos since i discovered them recently. Just today I was searching recipes for syrups online and BAM video suggestion. You rock.
Definitely worth making a short for each of these!
Please continue to cover the basics. I am new to this so it is really nice
I work at a nice very stocked upscale liquor store and learning how to set up my at home bar with some home made syrups is great
Came back to this video after the Dirty Shirley episode - enjoying a Shirley Temple with homemade grenadine right at this moment! Absolutely lovely
Thank you! I make mostly mocktails that are as close to the real cocktails as i can make them. My best so far is a Old Fashioned mocktail (yes it has real bitters). It doesn't have the same burn as alcohol but its kinda close
On point! Definitely will play around with that ginger juice syrup.
Amazing guide to simple syrup!