Infused Simple Syrup

Simple syrup is an essential ingredient for any serious home bar, but did you know you can add incredible flavor to your cocktails with infused simple syrup?

Just like infused liquor, infusing simple syrup with herbs, spices, fruits and other flavorful solid ingredients allows the amazing flavor from these ingredients to be seamlessly combined with alcohol for a cocktail.

Most recipes I see for this have you add the ingredients to the already mixed simple syrup, and cooking them together. But as a serious food science nerd, I know there’s a better way. Botanicals don’t mix with sugar as well as water, so infusing them first in water creating a tea and then using this tea to create your simple syrup is a serious upgrade.

Let’s try it together!

INGREDIENTS

  • 1 cup water, preferably filtered

  • 1 cup granulated sugar

  • 1 ounce of dry fruit, spices or herbs, such as black tea, cinnamon sticks, juniper berries, cloves, peppercorns, dehydrated citrus or zest, dried figs or apricots, vanilla bean or dry hibiscus flowers

EQUIPMENT

  • Medium saucepan

  • Strainer, fine mesh or tea

  • Liquid and dry measuring cups

  • Funnel (optional)

  • Pint jar

INSTRUCTIONS

  1. Heat the water and infusion mix: Heat the water in a small saucepan over medium-low heat until hot, add the infusion mix (like a vanilla bean, a dried fig, and some hibiscus flowers), and bring to a light simmer but not a full boil. Cover and simmer on low for 10 minutes. Turn off the heat, keep the lid on, and let this tea sit for a few hours until cool. Do not strain it yet!

  2. Strain and stir in the sugar: Strain the tea with a tea or fine mesh strainer. Place the strained tea liquid back in the pot and heat until steaming but not boiling. Add the sugar and stir until fully dissolved.

  3. Cool and store: Let the syrup cool to room temperature before using or storing. Using a funnel if needed, transfer the simple syrup into a glass jar and store in the refrigerator for up to 3 weeks.

RECIPE NOTES

Rich simple syrup: For a thicker, heavier syrup, simply adjust the proportions. Many bartenders prefer a 2:1 sugar-to-water ratio.

Storage: Store it in a glass container in the refrigerator for 2 to 3 weeks.

Laena McCarthy