How to make Cocktail Syrups: Simple, Ginger, Honey and Raspberry Vol. 1

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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[j]

2:20 "Simple syrup is a *solution* to that problem" -- no pun intended 😂

[SCP-zpjz]

Perhaps make part 2 for the more advanced syrups? (Orgeat, Grenadine, Pineapple, Cinnamon) I know that you already made those syrups.

[mightykriss]

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!

[WesAkers]

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.

[fadnama]

I just made a lavender simple syrup (great with gin and soda with some smashed blueberries) and a triple berry syrup.

[bensfortin]

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.

[coqauvin]

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

[dnddmdb]

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.

[boozeontherocks]

Such a great presentation on basic syrups

[j.p.thearmoredchef]

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.

[dougbooms]

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.

[giggityguy]

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.

[ctwiggs]

Thanks for demonstrating how easy it is to make these at home and avoid buying products with too many ingredients.

[grapetonenatches]

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.

[jonathanhassell]

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!

[demetrinight]

Always good to learn a few methods to make syrups. Then you can decide which one you prefer.

[Hellotoarms]

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!

[letoatreides]

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.

[Lucky_Patrick]

Marius killing with the still shots/thumbnails of the syrups :)

[GMN]

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 ?