Essential cocktail syrups - 5 syrups you ABSOLUTELY need!
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- เผยแพร่เมื่อ 26 ก.ค. 2024
- The 5 essential cocktail syrups for classic cocktails and much more!
Detailed recipes below
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SIMPLE SYRUP RECIPE
Equal parts by weight of sugar and HOT water
Stir until dissolved
Bottle up and keep in the fridge
Shelf life : about 3 weeks
HONEY SYRUP RECIPE
Three parts by weight of honey for one part of Hot water
Stir until dissolved
Bottle up and keep in the fridge
Shelf life : About 2 weeks
GUM SYRUP RECIPE
In a sealable jar ad
- 22.5 gr Gum Arabic Powder
- 25 gr hot water
Mix until smooth
Close and let rest at room temp 12 hours
Then, add
- 180 gr sugar
-65 gr Hot water
Stir until dissolved, bottle up and keep in the fridge
Shelf life : About 2 weeks
ORGEAT SYRUP RECIPE
In a blender, add 50 gr of roasted Blanched almonds* and 200 ml of warm water
Blend at high speed for about one minute
Strain through a nutmilk bag and press well to extract all the milk (I like to use a potato ricer towards the end)
Weight the milk you extracted and for every 150 gr of milk, add 2 gr of orange blossom water,
Add the same amount by weight of sugar you had milk and blend at high speed for one minute to dissolve the sugar.
Add a couple of drops of bitter almond exctract (the amount may vary depending on your extract so add just one drop at the time, mix and taste until you're happy.)
Bottle up and keep in the fridge
Shelf life : About 2 weeks
GRENADINE RECIPE
Juice some fresh pomegranate
Two average size fruits usually give me 350ml of juice
Mix equal parts by weight of sugar and pomegranate juice and stir until dissolve
Then add 3 ml of orange blossom water and 30 ml of pomegranate molasses for every 250ml of grenadine
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Awesome! Excited for the upcoming chartruese video!
Thank for this, looking forward to trying these
Love the new overhead shot for needed ingredients. ❤
Thank you 🙏
I really enjoy these syrups episodes! 😃👍
Great inspiring video!
I've made several syrups so far. Rich simple, demerara, grenadine, honey, cinnamon, apricot, and cranberry. While I was one of those people that thought the rich simple was shelf stable, I do keep mine in the refrigerator to help prolong the life. Great video as always! Cheers!
Thanks 🙏
Perfect timing! Pomegranates are on sale and I needed a recipe for grenadine actually using the fruit. 😂 Cheers dude 🍻
Awesome! Cheers and thanks!
Great video! You should do a Tiki specific syrup episode; include the Orgest and grenadine again, Falernum, Ginger syrup, Demerara Syrup, etc. BTW, I really love the bottle you keep the gum syrup in, where did you get that?
There will be more syrups videos. I will divide them differently and you will understand why when I make them but they will eventually be all available. That bottle you talk about is from Studio 50, a Canadian based designer. Cheers
I have never tried gum syrup in a old fashioned before. I might try it now! Thanks for the recipes!
Where did you get that amazing bottle that sits in the concrete? So cool!
I swear this will be a ah! Ha! Moment 😉 That btl is from Studio50. There’s Canadian designers. Super cool
I still haven't made my own orgeat. I'll have to try that.
JEAN-FELIX!!! Awesome video!!! I def learned something today!!! I LOVE homemade grenadine!!! SIDE NOTE: I recently purchased the same bottle that you used for your grenadine. Did you have any trouble with the dasher or stopper staying in the bottle??? CHEERS my brother!!!
You are right. I changed it for another one I had that had a bigger cork
Where did you buy the bottle?
I could drink this Orgeat syrup straight like this!!! Sooo freaking good!! 🖤
On coconut ice cream 🤤
@@TrufflesOnTheRocks Find me this ice cream RIGTH now pleaaaase!! 🤤🤤🤤
What gum Arabic powder do you buy?
What the shelf life of granadine syrup?
Another incredibly helpful video! Your content is so inspiring for me.
Where did you get the Grenadine bottle from?
Thank you! The bottle is from Alambika in Montreal
Hi, great video! Is the fridge life of the grenadine also 2-3 weeks, or shorter because it's not heated?
I usually have good results between 2-3 weeks
Hey, always thanks for the great video. Watching the contents you make every now and then gives me very much motivation in the cocktails.❤ But I have a question. In the sous vide version you added only 8g of arabic gum, but in this version you added 22.5g of arabic gums. Although in the other video the syrup was 150/75 syrup and this time it's 180/90, why is the portion of the arabic gum so different?
Hi John! So glad to hear this. The Gum syrup from the older video with the sous-vide technique was from the Death & Co book. It works and I love it but now I use the ratios I shared in this video. You can use that recipe or the other one with the Sous-vide method and it will work but if you want to make it the way I make it now, follow the specs from this video, and make it in the sous-vide the way I did in the other vid. Hope this helps. Cheers!
great guides!
One question (and it maybe a stupid one!) I have is about making these is what is the ballpark yield in volume? I understand the importance by making it by weight, but I'd still want a sense of how much I'm going to be making. Say my bottle is 500ml - what portion of each ingredient is going get me about that amount?
Well just weight your ingredients in a graduated vessel and stop at 250ml of the ingredient you need the most in the recipe. I think that way you should be fine
Is there a recipe for the pomegranate molasses?
This I buy it.
Am I the only one that keeps the syrups in the fridge for months at a time without noticing a change in flavour?
You are not. I have had simple last for months with no noticeable change in flavor. I get nervous about it after a while and discard it.
I've had a grenadine in the fridge for 6 months and it's fine... Use it all the time. I even check it for problems all the time, notice nothing
I added some vodka to my orgeat to increase shelf life. I found a small bottle from 2020 in the fridge - still delicious!
It’s not the flavor the problem but the fact bacterias and mold can built in the syrup over time. Just be careful not to poison yourself. Even if it tastes good still, it may not be a great idea to have orgeat that sat in the fridge for 3 years.
@@TrufflesOnTheRocks true. Also: making a new batch is fun!
What's the shelf life of the gomme syrup?
What do you do when pomegranates are not in season? What alternatives do you recommend?
If you can find unpasteurzied 100% unsweetened juice that would do. Pasteurized unsweetened in last resort
The grenadine in that bottle looks like a health potion.
Sugar aside, it is pretty healthy LOL
When shopping for bitter almond extract, is that the same thing as pure almond extract, or is bitter a specific type of almond extract?
Bitter Almond extract is a specific type, the pure almond extract that you get at the store is Sweet Almond. Sweet Almond is the type that you eat, Bitter Almonds would be disgusting to eat and potentially poisonous if not processed correctly (shouldn’t be a risk for the extract, especially with how little of it you would use in any recipe that calls for it)
For Gum Syrup - my gum Arabic keeps precipitating at the bottom of my bottle (after hydration and mixing). Does boiling the mixture help dissolve the gum arabic? Does your gum syrup stay perfectly mixed? The syrup still tastes great, just looks like a lot of the white gum arabic is left out.
Maybe it was not completely hydrated so it's having a hard time to get dissolved. You can try a couple of seconds in the microwave and see what happens. It should help
What amount of citric acid would be needed to pasteurize the syrup?
I think about 1% but I recommend you make your own research.
Hi. What is the expiration date of honey syrup?
A good month.
First!?!?!-------->Ya!!!!
Hey mate, the recipe for the orgeat says 50 grams of almonds but when I way it out it looks a lot less then yours in the video just wanted to confirm it’s 50 grams of almonds.
Hey Sam! I did roast 100gr in the video. Make it at 50. Cheers!
What syrups do bartenders use?
My lazy level - simple sirup? too much work. just add powdered sugar & water to a glass xD
Something I’ve started doing is adding 1 teaspoon of cornstarch for every cup of sugar. It really thickens it without adding more sugar.
Hum! That’s sounds clever but doesn’t make it opaque or cloudy?
What’s your first language?
You have to weigh every ingredient. Who says the metric system is more efficient? Using imperial I could make this without a scale.
What glass is that honey syrup in?
It's a bitter bottle from Amazon. Look at my affiliate links in the video description. You should find them. Cheers!
Love them, but grenadine molasses really...
Can you develop? We would like to know…
I find it makes a difference adding it