syrup

some things are just better homemade

 
We posted a blog about homemade syrups a while back http://www.bittersandtwisted.com/content/ahhhhh-how-sweet and had a few people contact us looking for recipes that any bartender could use to get started. You know the sorts of syrups that are essential to certain drinks but that the commercial ones available leave a bit to be desired. So as we are always keen to please, we contacted a few friends who make their own to get their best recipes.
 
 
We started with a couple of syrups essential to tiki drinks (but also called for in many classic cocktail books). Orgeat and grenadine are two syrups that can transform a drink, but after a syrups tasting I did for Imbibe magazine last year, I was left thinking that the shop bought ones were pretty poor. Paul bases his recipes on a 50/50 sugar syrup (controversial, but having tasted the results who are we to argue?) which he makes in bulk, taking equal parts sugar and water and boiling them gently for about 20 minutes with crème de tartar (1/4 teaspoon will do 6 litres)
 
 
So here are a couple of recipes that Paul Bradley gave us that really hit the mark:

Ahhhhh... how sweet!

Back in October I was invited to be part of a panel tasting syrups for Imbibe magazine, for a piece which ran in the November issue. There was a lot of talk from the bartenders around the table about how much better homemade syrups are than those available commercially and they’re so right. I know I have the luxury of having a kitchen next door to my drinking room and only need to produce a small amount of any one syrup to satisfy my home drinking needs, but it makes me wonder why more people aren’t making their own?
 
 
 
Now I have been making syrups for use at home for a couple of years and am of the opinion that the results far outweigh the small amount of effort involved, so when a couple of friends came to stay over the weekend and expressed an interest in my homemade ingredients I saw a perfect excuse to get out the saucepans and sugar, grab a few ingredients and do an impromptu ‘master class’ on making your own sweeteners.
 
 
 
Simon and Caro are regular guests at maison b&t and I’ve successfully managed to encourage them to shake and stir their own cocktais at home, furnishing them with tools and books here and there; but even so, I was surprised at how quickly they grasped the idea of syrups and how inspired they to start creating their own flavours. I guess that it was an easy concept for them to grasp because they’re food lovers, so my gut feel that making homemade syrups and infusions might be a good stepping stone to get foodies thinking seriously about making cocktails at home, proved to be right.