Infused Simple Syrups
- 8 oz. pomegranate juice
- 1 cup superfine or baker's sugar
- 2 oz. pomegranate molasses (available at most Asian markets, or local spice market)
- 1-3 tsp. orange flower water, optional
- 1 oz. vodka, optional
Mix pomegranate juice and sugar in a bottle or jar and shake until sugar is dissolved. Add the pomegranate molasses and shake well (it will dissolve faster if the juice is at room temperature); the molasses thickens and sweetens the syrup while lending a deeper, fruitier flavor. For an added flavor dimension, mix in a little orange flower water to taste. You can also add an ounce of vodka or grain alcohol as a preservative. Refrigerate and use within 2 weeks.
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 Tbsp. culinary-grade lavender, organic if possible
Bring all ingredients to boil in a small saucepan over medium-high heat. Stir and let boil until sugar has fully dissolved. Remove from heat and let steep for 15 minutes. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.
- 2 cups granulated sugar
- 2 cups boiling water
- 10-15 medium-sized fresh basil leaves
Combine all ingredients and let steep for 30 minutes, then strain into a glass bottle. Cover and keep refrigerated for up to 2 weeks.
- 16 oz. rich simple syrup (2:1)
- 6-8 sprigs fresh mint
Bring a small saucepan of water to a boil. Gather herb sprigs by the stems and plunge into the boiling water for 15 seconds. Remove herbs from boiling water and immediately submerge in a bowl of ice water for one minute. Pat dry on a clean kitchen towel. Remove leaves and add to blender with simple syrup. Blend for one minute. Strain the syrup through a fine-mesh strainer and bottle. Keep refrigerated for up to 2 weeks.
Have any cocktail questions? Email our resident mixologist Rob Corbari: firstname.lastname@example.org