4
FLAVORED SYRUPS

Ginger Syrup

Use this syrup to make your own ging er ale.
This is also a key ingredient to a lot o f popular
cocktails, such as the D ark ’n Stormy® on page 6.
Makes about 2 cups
3 cups Simple Syrup ( Version 1)
¾ cup finely chopped f resh ginger
1. Bring the syrup and ginger to a boil in a small
saucepan. Once it boils, reduce heat and allow
to simmer for about 40 minutes.
2. Strain the steeped syrup, discarding the ginger.
Allow to cool completely before using. Syrup can
be stored in an airtight container in the
refrigerator for up to a month.

Mint Syrup

In addition to being perfe ct for a refreshing mint
soda, a bit of this syrup in a glas s of iced tea or
lemonade makes a wonderful summer drink.
Makes about 2 cups
2 cups Simple Syrup ( Version 2)
½ cup tightly packed fr esh mint leaves
(about 35 medium leaves)
1. Bring the syrup to a boil in a small saucepan.
Once it boils, remove pan from heat and add
mint. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding the leaves.
Allow to cool completely before using. Syrup can
be stored in an airtight container in the
refrigerator for up to a month.

Lemongrass Syrup

Lemon grass can be found in many larger
supermarkets, or specialty stores. It is in the
produce section and is a long, b rittle stalk (look for
green stalks, not ones that a re brown and peeling at
the ends, for that means that th ey are past their
prime). If you cannot locate it in the pr oduce
section, try looking in the f rozen food aisles (and if
you are lucky, it’s already chop ped!). Peel away the
outer leaf and use the inner, fres her stalk.
Makes about 1 cup
1 cup Simple Syrup ( Version 2)
3 t ablespoons chopped lemongrass
(from about 1 stalk)
1. Bring the syrup to a boil in a small saucepan.
Once it boils, remove pan from heat and add
chopped lemon grass. Cover and steep for 30
minutes.
2. Strain the steeped syrup, discarding the lemon
grass. Allow to cool completely before using.
Syrup can be stored in an airtight container in
the refrigerator for up to a month.

Winter Spice Syrup

A delicious mixture of all
of the favorite winter spices.
Makes about 2 cups
2 cups Simple Syrup ( Version 1)
2 whole cinnamon sti cks
(each about 4 inches)
10 allspice berries
8 whole cloves
3 star anise pods
5 w hole black peppercorns
1. Bring the syrup to a boil in a small saucepan.
Once it boils, remove pan from heat and add
remaining ingredients. Cover and steep for 30
minutes.
2. Strain the steeped syrup, discarding the spices.
Allow to cool completely before using. Syrup can
be stored in an airtight container in the
refrigerator for up to a month.