Mocktails. Herb Infused Simple Syrup. Herb Infused simple syrup can be used to sweeten iced tea, alcohol based drinks, and as a dressing for fruit salad.
You can also use it to make a glaze for bundt cakes or for drizzling over cake layers before frosting. Herb Infused Simple Syrup 1 cup sugar** 1 cup water your choice of herbs (see below for suggestions*) Stir together ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand for 30 minutes. Syrup may be stored in refrigerator up to 1 month Makes about 1 1/2 cups. *Suggestions (quantities are approximate): 1 cup mint leaves ½ cup chopped lemon verbena, basil, tarragon, cilantro, or angelica (leaves and stems)3 rosemary sprigs (3 inches long)3 sage sprigs (3 inches long)6 sprigs thyme (or lemon thyme)3-4 teaspoons fresh lavendar buds/flowers Get the full post Over at Burp! Infuse Your Booze: Making Fruit-Flavored Liquors. Fresh fruit + vodka = summer in a glass, all year round.
I’ve been making fruit-infused liquors for about 10 years. I get it from my mother, who makes jars of lemon verbena liquor and blackberry brandy (and amazing Irish Cream in the winter). I know the whole fruit infusion thing has been done to death in higher-end bars the last few years, but it’s still one of my favorite ways to keep local berry flavor around all year. Here’s how. Gather your equipment You’ll need fresh fruit, a bottle of your favorite liquor, and a little patience. . * Large, tempered glass jar * Wine bottles or canning jars * Labels * Sealing wax (optional) * Funnel * Ladle * Strainer * Cheesecloth * Fruit * High-proof liquor (vodka, tequila, etc.) * Bar sugar (optional) Pick your ingredients Chances are, if you like it, other people will, too.
Want to make peach brandy? Infuse your booze 1. 2. 3. When is it ready? Bottle It Taste your creation one last time before you bottle it to make sure you really like it. Infusing Flavor into your Bar Syrup « The Intoxicologist Is In. Bar syrup is a funny thing.
It is way better than sugar in a cocktail as bar syrup adds no grit to the drink. The flip side is bar syrup adds no flavor. For me, that is a catch twenty-two situation. I want everything in a cocktail to add substance and meaning to the drink. The layering effect is everything. Take for instance the restaurant Piedmont in Durham, NC. Rose Marie 2 ounces Gin 1 ounce Fresh Grapefruit Juice 1/2 ounce Rosemary Syrup 1 Rosemary Sprig for Garnish Fill a cocktail shaker two thirds full of ice. If you flipped through a book and found this recipe you might be tempted to glance over it without attempting it yourself. Cocktails For The Trekkie Boozehound. Let's face it, even Trekkies like to get all crunk on spacejuice and get into Vulcan Death Grip fights at the bar.
Completely understandable. These are only two of ten Star Trek inspired cocktails, so be sure to hit the jump to see eight more. Then make one. However, I was a little sad to see there was no Red Shot (with significantly increased chance of death). Or Khaaaaanikazi. Also, you show me a bar that actually keeps figs in stock and I'll show you a guy whoring himself out for drinks. Hit the jump for the rest. Flickr viaBeam Me Up, Scotchie [poppedculture]