How to make Cocktail Syrups: Simple, Ginger, Honey and Raspberry Vol. 1
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- เผยแพร่เมื่อ 27 ก.ค. 2024
- This one has been a long time coming guys and I'm glad I finally got to it. This first volume is all of the basic syrups you'll need to make most of the drinks here on Barfly. Yes there is a second volume coming to cover more basic syrups and from now on I'll be doing some stuff on house made liqueurs as well. Hope you like the episode!
A Note on this episode: A lot of you will notice that I do almost everything in this video by weight, but not the honey syrup and here's why: Honey Syrup only has water added to it to thin it out enough to combine properly so for me, measuring out 3:1 by volume is fine. Many of you are going to not agree and I totally understand. There are many ways to make Honey syrup and I'm sure whatever method you use is awesome too. I have been using this honey syrup method for a decade and it works very well and has never failed me! I implore you to try it before you knock it!
0:00 Intro
Simple Syrup: 1:09
Honey Syrup: 4:06
Ginger Syrup: 6:12
Raspberry Syrup: 9:12
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2:20 "Simple syrup is a *solution* to that problem" -- no pun intended 😂
Yup, had a little chemistry chuckle to myself there. 😆
Perhaps make part 2 for the more advanced syrups? (Orgeat, Grenadine, Pineapple,Cinnamon) I know that you already made those syrups.
Yes please! Grenadine and Orgeat are some things I really would like to implement into my cocktails
I’ll be doing a couple more syrups videos. Volume two will be Gomme Syrup, Grenadine, lazy Orgeat and Demerara Syrup and then after that I’ll do Sous vide syrups, pineapple gomme, etc....it’s a new series for sure
@@TheEducatedBarfly Good. The syrup videos are very interesting to watch.
Great video! I’ve just made ginger syrup using Greg’s (how2drink) recipe and I’ll definitely give it a try to yours next time, seems a lot easier and quicker :)
@@TheEducatedBarfly All in for the gomme Syrup but only if you make a video how and in which cocktails it is best used!
I just made a blackberry syrup... Perfect for a bramble! I have really been enjoying your videos for about a month now... Thanks for all of this great info.
Great video! I'd love to point out that if you are willing to go a little further the leftover ginger is far from being useless, though it might depend on how much you like ginger. You can keep the pulp, dry it out and use it as a seasoning. For example, I'm a big fan of gin and tonic variations, one of my favorites is cucumber gin tonic with a little grind of pepper as a flavor enhancer, same way as the pepper you can grind a little ginger extract into a more citric gin tonic variation, maybe a margarita or a sour variation with ginger syrup and garnished with it since a lot of the flavor comes with the smell. You can experiment a lot with it, the ginger will re hydrate with the same drink and after all you already have the ginger so don't let it go to waste!
8:32 : "C'EST MAGNIFIQUE" , it got me, never expect you to talk french ahah
thanks for the recipes i'll use them for sure
Really loving this, Im really looking forward to some similar content on sous vide extractions and going farther into the mixology deep end. Cocktail recipes are great but what really takes it to the next level for me is theory behind *why* things work and how to develop new ideas for myself. Keep up the amazing work!
That ginger syrup recipe is so much easier! Looking forward to the other recipes, including the housemade liquers. I've had to make some out of necessity and I'd love to see how you go about it!
C'est magnifique ! Good pronunciation ! Thanks for all those great videos and all the advices you're provinding day after day ! You guys are awesome !
Such a great presentation on basic syrups
I just made a lavender simple syrup (great with gin and soda with some smashed blueberries) and a triple berry syrup.
Informative, and you're totally speaking my language when it comes to the sorta cocktails you make on this show. Thank you 🙂
I was waiting for this!!!!
Thank you so much for doing it. I am going to spend the next couple of evenings on this. :)
Yeeeeeees!!!!! This is a video I’ve been waiting for!
Thank you Leandro!
What a better way to start the week than with a great video!
Take care!
A thing I do to avoid washing a pot is to make the simple syrup directly in a mason jar. I just bring water to a boil in an electric kettle, and pour it and the sugar directly into a mason jar, slap the lid on, and give it a swirl. You can weigh it out on the scale as you pour, or the jar has graduated measurements to do it by volume.
Thanks for the syrup class. Have used this information to make many syrups at home. I dont buy them anymore. So easy and far more tasty when made from scratch. And my friends and family love the quality.
Thanks for demonstrating how easy it is to make these at home and avoid buying products with too many ingredients.
Dear Leandro I really apreciate your videos and love all of them! You (and Marius) are doing a great job! I literally was looking for a syrup making video yesterday because I wanted to do some pistachio syrup!
Great to see a more "formal" episode once in a while. I like the relatively unedited usual videos, but for something like this it is a nice change of pace. Also featuring the perfect amount of Leandro sass.
😂
I like the use of the blender for the ginger syrup. I always grated the ginger and boiled it like a tea, then strained and add sugar. Makes a very “hot” ginger though probably more intense then what cocktail recipes normally call for.
Much appreciated video. I look forward to the sous vide recipes too!
Always good to learn a few methods to make syrups. Then you can decide which one you prefer.
Thanks for this. Love the ginger syrup method. Also very interesting about the long steeping time for the raspberry syrup - I didn't know it took so long. That explains why the raspberry syrups I've made for Clover Clubs has always been so disappointing.
Nice!! Really happy with final cut.
Can't wait for volume 2!!
Thank you for your input!
@@TheEducatedBarfly You're welcome!! Thank you and Marius for all you do to keep me informed and entertained.
Great content. I would be good to have a episode where you go through the different drink combinations that you could do with the syrups you make and what to avoid using them in.
I like these style of simple how-to videos
Awesome! Thanks for this video!
YAY! GInger syrup. I have made it the traditional way and I always feel like I WANT MORE ginger flavor.
great! a much needed video!
Marius killing with the still shots/thumbnails of the syrups :)
Thanks for the raspberry syrup video!
This is really neat. Been playing around with making soda at home and been needing some syrup inspirations. I take it you could apply the raspberry syrup to any sort of fruit infused syrup.
This episode was so sweet
This video was needed on this Chanel.
Very nice
First up on my list... I slam back a double algorithm shot for the YT ... Next I whip up some fresh raspberry syrup for my Clover Club afternoon when the heat of the day sets in here in Central Texas... Thanks, my good man!
Great syrups!! I haven't tried the "cheater" Ginger syrup yet, definitely trying it on the next batch!!
The ginger syrup one was interesting going to need to try it out
Leandro. Great video. You have a couple of different techniques then me. It's nice to see how other people make their syrups.
Best thumbnail I've ever seen.
“Simple syrup is a *solution* to that problem.”
Probably wasn’t intentional but this made me lol
Thank you for doing this video!!!
Here is a little tip for the ginger syrup. Squeeze it in a seal able container and seal it. But it in the fridge for at least half an hour and then bottle it. You are going to see a sort of sediment at the bottom of you container. Be careful not to pour it in the bottle and rinse out fast because it can harden out. Otherwise it will end in your bottle and will be rather hard to clean out. It does improve the taste too.
I make an orange syrup that I love, it creates an intensely orangey twist on an old fashioned.
You start by making orange oleo saccharum. Fully peel two navel oranges and one lemon, and put the peels in a sealable watertight container. I originally used just orange peels, but found that the results weren't as bright as I expected orange peels to be, so the added lemon is key. For each fruit you peeled, you want 2 oz. of granulated sugar, so in this case you want 6 oz., or 3/4 cup. Put the peels and the sugar into the container and shake to evenly distribute. The sugar will draw the oils out of the peels and combine to make oleo saccharum. Let sit for 8-24 hours, shaking and inverting occasionally. I recommend letting it macerate in the fridge, or else wild yeasts could cause it to taste funky, but make sure that it's really airtight, possible even double bagging, or the fridge could desiccate it.
After letting it sit in the fridge for enough time, there should be an oily, sugary mixture at the bottom. It's ok if not all of the sugar is dissolved. Dump the whole thing into a saucepan. You should add an equal amount of water as your first batch of sugar, so 6 oz., but you should first pour it into the container where you made the oleo saccharum in order to pick up as much of the sugar and oil for use. Pour the water into the saucepan with the oleo, and add another 6 oz. of sugar, to bring it up to a 2:1 ratio. Heat just enough to dissolve, but don't bring to a boil. Let simmer for 3 minutes to get the most out of your peels. Scoop or strain out the peels; you can optionally dry these to make candied peels. Pour into a sanitized bottle and allow to cool. Keep refrigerated.
Use in place of simple syrup in your cocktails of choice, especially an old fashioned with an expressed orange twist.
Good stuff!
Thanks! For sharing and please continue education us with your experience and knowledge 😁
Thanks!
I like that you mention there are more ways to do it. Especially the honey syrup. The first time I made one it was 1:1 and then i heard 2:1 and then 3:1. It was very confusing but it is good to know there isn't one "right" way to do it.
Which way do you prefer after trying all 3?
I like to add a bit of vanilla to my ginger syrup, it really fills out the taste. You can use some vanilla bean, but I think a few drops of extract works just fine.
Would love to see how to make the immersion version of raspberry (ratios) as well as a series on making bitters!!
Good tips. I also just discovered the Oleo Saccharum/sugar and oil method of making a syrup. Haven't tried it in a drink yet.
very useful. thanks. salud🍻from mexico
Very nice. For the raspberry syrup as I live in Kenya and they are difficult to come by I will substitute either Mango, Passion fruit or Pineapple. Or all three for a tropical syrup.
I think a 1:3 ration for the honey syrup makes sense - I find that some honey doesn't even need water thinning to pour okay. But of course, one should be aware that different ratios are abound and if you use another one than the recipe intended you need to adjust for that so as not to get the right ration.
that bee and the nut milk bag definitely made the video 100% better
When someone asks “WHAT is “simple syrup?!”” just tell ‘em “syrup… that is SIMPLE.” 🤔😆
Hi Leandro! This is super useful, thanks. Would be great to know exactly how much liquid you get from each of these recipes so I can scale up/down.
I have a water cooler in my house that has a hot water spicket. I use that when I make my syrups, no more pots. No more stoves.
I have an immersion cooker, does it produce a better result and if so, how do you do it (time/temp)? Thanks!
I just made it . tea pot and sugar.. 1/2 cup kf rach done. Easy. Simple syrup
so helpful
Thank you very much
Just a tip to peeps out there use a ice cooler as a sousvide it's not super accurate but gets the job done. The larger the cooler the better for stable temperatures. I've used it for a good year now and it works a treat
great video, can you please do another video on cinnamon syrup, also seeing how to make some syrups using a sous vide would be cool too
No thumbs down!!!!! Get it!!!
When I make any type of syrup I use demarrara sugar. I love the deep, caramel taste it adds to any drink. The only time I use granulated white sugar is when I don’t want the color of the drink to be changed by the sugar choice
You need to do Elderflowersyrup some time or incorporate into some cocktails!
Would that substitute something like st germain as a sweeter, non alcoholic ingredient to make something a little sweeter and less potent ?
Another excellent tutorial video. I’ve been adding a little vodka to my syrups to help them last a little bit longer in the refrigerator. Any other suggestions to improve their shelve stability?
Hey nice pronunciation ! C'est magnifique !
9:53 "why wouldn't you just put them directly into the jar"
And that's how he got a new cameraman.
😂
"gosh darn ginger forward"... the rallying cry of redheads everywhere!
Nice job. New sub.
10:14 I think he stores his raspberries in an alternate dimension and his stove top is the portal.
thumbs up for the word "Guff"
Did my First Rapidly infused Ginger Syrup yesterday
Good for you.
I’d love to see you make Gardenia Mix sometime.
Been waiting so long for this series. One problem I always have when we try out new syrups at work is how much do you actually put inside the syrup? The raspberry syrup that you made for example, why did you use 75g instead of 50 or 100g? Is it just matter of taste/preference? Is there a formula that people use? Also I guess every ingredient is different as each one has different flavour strength, so you have to make the syrup accordingly. Homemade stuff is almost always the best, made some vanilla syrup with actual vanilla pods and it was incredible, I still remember the taste. Can't wait for the rest of the series.
nickardasis I made a half batch and I like that ratio but the amount of raspberries is entirely up to you. It is all about your preference, this is a scaled down recipe which you can scale up, but the ratio is the important part
Thanks so much for making this video, I've always been wondering how best to, or even just how to, make these cocktail syrups. Just curious, how long would these syrups keep; and would/should you refrigerate them?
Yes refrigerate they last between 2-3 weeks and you can always scale the recipe up or down to suit what you’d use and you can also add an ounce of vodka to stretch the shelf life a little
I’m going to add the raspberry to the honey syrup!😊
I’ve been having a hard time finding Demerara sugar. Do you think piloncillo would be a good substitute? I’m using it for tiki drinks.
@The Educated Barfly , have you tried macerated pineapple simple syrup? cut up a mature/older pineapple into 1 inch pieces (including the hull), macerate the pineapples cubes in a bowl with equal parts sugar (3:1 granulated sugar:brown sugar), stir over 24 hours. The sugar will pull out the pineapple juice and turn it into a syrup. Goes great in any dark rum/aged rum cocktail.
The serious non-chalant look on his face while he says "Everyone gets a chuckle when you say Nut Milk Bag" got me laughing out loud !!!!
When it comes to making a white grape and strawberry syrup would it be exactly the same method as the raspberry syrup?
When someone off mic talks you should caption it.
Do all these syrups will go bad after couple weeks?? If so do I need to keep them in the refrigerator?? Thankssss!
Great video! Do you maybe have some examples of cocktails that you can use these syrups for?
I did my honey syrup on my own with 1 honey per 2 water. Which was way to watery, then I remade it into a 1:1, and I'm still not satisfied. So I would actually vouch you on your 3:1 ratio. And to add to that, I use a mixer aswell for the gingersyrup, but I then use a potatopress as it is quite large to press the juices down in a simplesyrup mix and then strain it. Thus I don't have to burn my hands
Appreciate the video! How spicy is your ginger beer? I've used the boil method previously and it was much too sweet. As far as bottles go, I like Fever Tree and Great Jamaican Ginger Beer Co. Not overpowering but leaning towards spicy.
Appreciate your videos!
Lovely! Does it have to be refrigerated always for preservation ?
I learned to make syrups from my dad to use i not acholic drinks. I cook them and put them in strilyl class. that way it stays good for months up to a year. is there a reason for not cooking it? because you would be able to make a big batch ( if you have the space for it).
just asking. hope my English is good enough
Last time I made raspberry syrup 1:1 it didn’t come out as raspberry forward as I would have liked! I put it all over the stove and brought it to a boil. I think I’ll try this one next time!
I read where these syrups and simple syrups do not have to be refridgerated. Do they? Also, can I use frozen fruit for syrups?
For the home bar do you recommend the 1:1 or the 2:1 simple syrup?
Off to dig out my nut milk bag out of my standard Navy issue seabag.
I personally prefer 1:1 simple syrup because it’s much easier to balance drinks with. It’s true that 2:1 will last six months as opposed to 1:1 that’ll last a month buuut simple syrup is super easy to make in any size batch and 2:1 tends to crystallize over time. Also you need to respec every drink when using 2:1 as 1:1 is really the standard
What kind of stove do you use? Looking to pick one up for prep
A replacement for the OG video, nice. I see you've changed your mind about using weight to make simple syrup.
Have you ever made ginger syrup with the frozen concentrated ginger from Trader Joe's? I thought about going that route since I don't have a juicer but I think I'll have to do some math to get the water ratio right.
Is rock candy syrup the same as rich simple? Do you use gomme syrup ever?
is the shelve(fridge)life of the ginger/raspberry syrup also about 2 weeks like you mentioned in part 2 for the simple syrup?
Yessir. More like 3 weeks for the ginger and if you wanna extend add like 2oz vodka to the syrup
Oooooo raspberry syrup.
@The Educated Barfly I just got into making cocktail. I want to know can you make your infusions/scrubs last longer. Could a 2:1 sugar/whatever then add alcohol last longer? If so how long and how much alcohol should you use and what type? Thank you for your videos. You and Greg over at how to drink are the best. Do more videos together please.
I got some jar cherrys can i use them and can I make them in to soda with that syrup??
What is the shelf life of these syrups. Can you freeze them to store then longer or will it crystallize the sugars again?