Syrups

[Berbician]

There is an interesting article on making your own syrups in last Saturday's Stabroek News - the leading independent paper in Guyana.

http://www.stabroeknews.com/2009/the...-simple-syrup/

[pkazimir]

I really liked the part about flavoring syrups. I think "Rich syrup" is the name of the 1 part water 2 parts sugar ratio. Thanks for the great post!

[Edward Hamilton]

When buying any packaged Bar Syrup look at the ingredients. Most of the packaged syrups in the US contain high fructose corn and/or cane syrup, you can guess how much cane sugar these contain.

[RonJames]

Good read, I keep a white and dark simple syrup at the house for different drinks. Gold rums get the dark syrup and white rons get the white syrup. The flavored syrups sound nice but...little too much effort for this lush. That and Im not into tiki culture as much as some. Good job Berbican

[Tiare]

Making syrups of all kinds is one of my favorite doings, its easy, its fun, not expensive, fast and mixing various sugars is also something that is fun to do. But as a base rule still, darker syrups for darker spirits.

[Dood]

I used to buy store-brand syrups because I felt like that was the best way to be lazy. Then I found myself constantly searching for the ones that weren't HFCS and finally I gave in and started making my own.

It takes less time to make rich simple syrup (I never make 1:1 stuff, not worth it) than it does to find it in a store. Plus you can do things like cinnamon syrup, almond syrup, vanilla syrup, passion fruit syrup, bitter orange syrup, etc. so that you can make drinks that no one else on the planet can make and then post them on your website and laugh at everyone who complains that they don't have the syrup.

I mean...um...

You can make falernum and grenadine?

[Rob L]

So I was out today collecting the stuff I need to make Rum Old Fashioned(s) and had a hard time finding syrups. Yeah, I'm sure they're around and it's easy enough to make myself but I'm lazy. - Then it occurred to me, why not molasses? I mean, it's 100% sugar cane.. Seemed a perfect marriage so I bought some Crosby's Fancy Molasses. On it's own, it's very thick and rich. Has anyone tried this in a cocktail?

[djmont]

I'm not much of a fan of the flavor of molasses. But even if I were, it seems like it would overpower the drink. And also be difficult to mix in.

Most rums already have a lot of sweetness in them. Have you tried spiced rums? Maybe you'd enjoy that flavor more.

[djmont]

p.s. You don't need any syrups to make an Old-Fashioned. Just a little sugar and some Angostura bitters.

[Rob L]

Yeah, i tried the molasses on it's own last night and I'm thinking i wouldn't need more than a half a teaspoon. - It is very rich. The reason why I was looking for syrup was it just stirs in better (as molasses would I should think.) I don't object to using sugar. In fact, I have a feeling that brown sugar would suit my tastes just fine but all that stirring. I've got the Angostura bitters, the cherries, and the orange and I'm going to make one tonight. I'll give it a go with just the slightest bit of molasses and see how it goes.