4
FLAVORED SYRUPS

Ginger Syrup

Use this syrup to make your own g inger ale.
This is also a key ingredi ent to a lot of popular
cocktails, such a s the Dark ’n Stormy® on page 6.
Makes about 2 cups
3 cups Simpl e Syrup (Version 1)
¾ cup finely chop ped fresh 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 per fect for a refreshing mi nt
soda, a bit of this syrup in a g lass of iced tea or
lemonade makes a wonderful summer drink.
Makes about 2 cups
2 cups Simpl e Syrup (Version 2 )
½ cup tightly pac ked fresh 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 l ong, brittle stalk (look f or
green stalks, not one s that are brown and peeling a t
the ends, for that mean s that they are past their
prime). If you cannot locate i t in the produce
section, try lookin g in the frozen food aisles (and i f
you are lucky, it’s already c hopped!). Peel away the
outer leaf and use the in ner, fresher stalk.
Makes about 1 cup
1 cup Simple S yrup (Version 2)
3 tablespoons chopped lemongrass
(from a bout 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 o f all
of the favorite winter spice s.
Makes about 2 cups
2 cups Simpl e Syrup (Version 1)
2 whole cinn amon sticks
(each ab out 4 inches)
10 allspice berries
8 whole cloves
3 star anis e pods
5 whole 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.