It’s the Holiday Syrup
We recently had the PLEASURE of teaching a cocktail class that featured some holiday cheer. Inspired by the season, Richard put together some bomb syrups that can be used throughout this holiday season and beyond (queue “all I want for Christmas” in the middle of July).
Cherry Baby Dark Cherry Syrup
Ingredients:
1 cup dark cherry juice
1 cup white cane sugar
Half cup frozen dark cherries
Method: All ingredients and blend on high for 30 seconds. After fully integrated transfer everything into a pot. Heat over low heat for 30 minutes. Let mixture cool and strain through cheese cloth or strainer of choice.
If you own a seus vide (immersion cooker) heat at 140 degrees for two hours in sealed bag.
Gingerbread Syurp
Ingredients:
1 Medium head of ginger (roughly 200 grams)
1 cinnamon stick
16 cloves
Teaspoon nutmeg
1 cup white sugar
1 cup water
1 tablespoon brown sugar
Method: Peel ginger and cut into small strips. Submerge in cool water and let sit for 30min. Take all dry spice and put on a small oven pan. Set oven to high broil and put all spices on middle rack for 4 minutes making sure to spread around at 2 min mark(This will toast spices bringing out more of the natural flavors and oils.) Take ginger after its 30 min bath and grate into small shreds. Take gingers shreds and all spices and cook in small pot with 1 cups sugar and both sugars. After about 15 minutes strain out all solids and enjoy.
Rosemary Grenadine
Ingredients:
2 cups Pom Wonderful pomegranate juice.
2 cups demerara sugar
Skin of one orange
6 rosemary sprigs
1 tablespoons molasses
Method: Toast rosemary in oven for 3 min on broil. In small pot cook Pom juice, sugar, toasted rosemary, and molasses over a medium heat until all sugar dissolves. Do not let come to boil. When all sugar is dissolved remove syrup from heat and express in the oils of one whole orange peel. To increase orange flavor leave peels in syrup or dissolve.