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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 02-18-2008, 03:44 PM   #1
Tiare
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Default Simple syrups

Hi, is there anyone of you who have made simple syrups with both cold -and hot-method? and compared the syrups?
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Old 02-18-2008, 07:32 PM   #2
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I find no reason to make a simple syrup cold for a few reasons:

1. More sugar dissolves in hot, and much faster.
2. The syrup thickens more when hot.
3. Heating the water helps purify it by killing any bacteria and removing some contaminates.
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Old 02-19-2008, 03:50 AM   #3
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I have never tried the cold method but read about it somewhere and got curious as to the difference. Then the hot method must also make a more flavorful syrup or maybe the difference is in the thickness.You don`t want a syrup that is like water.
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Old 02-19-2008, 07:53 AM   #4
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It just depends what you're used to - if you're mixing cocktails, you just need consistency with your syrups.

For example, Match bars in London make all of their syrups cold dissolved in a 1:1 ratio, because all of their recipes are specced on that sweetness and the syrup runs faster, for speedier service. Personally I'd agree with the Philly - thick, sweet syrups are my preferred choice
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Old 02-19-2008, 06:27 PM   #5
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I have only made simple syrup using the hot method. What exactly is the cold method?
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Old 02-20-2008, 03:36 AM   #6
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You add 1 cup of water and 2 cups of sugar to a jar and shake the jar now and then until the sugar is dissolved. You leave it in for about 24 hrs.
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Old 02-20-2008, 06:10 PM   #7
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Thanks for the explanation. I'll have to try a batch made in the cold method and then compare the results with how I usually make it. Thanks again.
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Old 02-23-2008, 12:18 AM   #8
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ok. Here is what I did tonight, let me know if I am horribly out in left field.

I took 4 cups of demerera pure cane sugar and 2 cups of tap water in a pan on the stove, heated slowly while stirring, to a rolling boil, turned it down to a rolling simmer for 5 minutes, cooled to room temperature and poured into a bottle which I will keep sealed and in the refrigerator....

Was that correct? I was very surprised @ the amount of flavor present in the resulting syrup. Not just sweet, but a LOT of cane flavor to it... It's a VERY dark syrup, but pours nicely.
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Old 02-23-2008, 09:17 AM   #9
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Quote:
Originally Posted by pcguy View Post
I was very surprised @ the amount of flavor present in the resulting syrup. Not just sweet, but a LOT of cane flavor to it... It's a VERY dark syrup, but pours nicely.
I think you did just ok, i don`t put it to a rolling boil i just heat it and stir until the sugar i disolved. But if you now have a nice, a bit thick syrup that tastes wonderful..enjoy your syrup!

The wonderful thing with home made syrup is that you get so much more taste

I noticed yesterday that in my own bottle is really not much left..so i shall soon make a new syrup with Tahitian vanilla in it and this time the darkest Muscovado.
And then another one with kaffir lime leaves and a little lemongrass.
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Old 02-23-2008, 01:20 PM   #10
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Default Vanilla-Muscovado-Palmsugar Syrup

So what do you do when home and sick except for reading "And a bottle of Rum" and surfing the net?
Well..make some new syrup!
I took what was left in my old jar of vanilla sugar including the dried beans, added a bag of dark muscovado and water in a large pot. Then i discovered that i had added a bit too much water..so i went for my bag of palm sugar. Mixed it all and now i have got a syrup that is almost black and extremely full tasting..it is syrup-jackpot! this one will do something to my drinks..
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