Simple Syrup Isn't So Simple Any More

With that said, my interest in the sweetener is purely intellectual. For generations simple syrup has been a workhorse behind the bar and crucial to the construction of such classics as the Old Fashioned, Irish Coffee, Caipirinha and Mojito. Its advantage when making cocktails is that unlike granulated sugar, simple syrup will immediately go into solution.

            Equally important, simple syrup is irreplaceable when preparing fresh lime and lemon sour mixes, and with the earth's axis now tilting toward making cocktails with only the freshest ingredients, scratch mixes have become more the norm.

            This is simple syrup's time to shine. While bottled sugar syrups are available commercially, it's much more satisfying making it yourself with equal parts of boiling water and sugar. Creative options include substituting the granulated white sugar with guarapo (fresh sugar cane juice), agave nectar, brown, raw, or powdered sugar.

            A growing trend among mixologists and bar chefs is creating proprietary simple syrups by infusing them with distinctive flavors. For example, PF Chang's China Bistro promotes a sensational cocktail named the Jasmine Gimlet that derives its singular flavor in part from the use of jasmine syrup as a sweetener.

            The Balmy Spring is a signature drink at Sonoma's Cyrus Restaurant. Created by bar chef guru Scott Beattie, the drink's engaging personality in part is derived using cucumber flavored simple syrup. Another Cyrus specialty, the Rhubarbarella. is prepared with ginger/rhubarb simple syrup, chopped shiso leaves and candied rhubarb pieces.

            The sour mix at Tommy's Restaurant in San Francisco is sweetened with agave syrup, which is made using equal parts of agave nectar, bottled water and simple syrup. The mixture is heated slowly until all of the components have fully integrated. The agave syrup is one reason why the Margaritas at the famed tequilaria taste singularly delicious.

            Simple syrup isn't so simple anymore.

  

Recipes Excerpted From

Secrets Revealed of America's Greatest Cocktails

(BarMedia 2007)

 

Agave Simple Syrup

Specialty of Tommy's Mexican Restaurant

San Francisco, CA

1/3 part agave nectar

1/3 part bottled water

1/3 part simple syrup

Combine ingredients and bring to a slow heat as you would to make simple syrup. Once the liquids have combined, leave to cool. Do not bring to a boil. Agave nectar can be found in any Whole Foods or quality food store. Refrigerate in a glass container.

 

Brugal/Pineapple Simple Syrup

Specialty of Bar Masa

New York, NY

2 pineapples peeled, cored, cut into 1-inch cubes

24 oz. sugar

2 liters Brugal Añejo Rum

Put sugar and pineapple into a 10-quart pot. Add the rum and simmer over low heat for 1 hour, stirring occasionally. Do not let mixture boil. Cool and strain the syrup through a cheesecloth or sieve.

 

Candied Lemongrass

Specialty of Cyrus Restaurant

Healdsburg, CA

3 stalks lemongrass

A few Kaffir lime leaves

2 cups sugar

2 cups water

Cut the whitish parts of the lemongrass stalks into thin rings. Discard remainder. Combine all ingredients, bring to a boil and simmer for about 15 minutes. Let cool. Do not remove lemongrass. Store in a glass container.

 

Green Tea Simple Syrup

Specialty of Savoy Restaurant

Ashville, NC

1/2 cup water

2 bags green tea

2 tbsp. honey

Boil the water and steep the tea bags for 5-10 minutes. Stir in the honey until dissolved. Refrigerate in a glass container.

 

Lemon/Mint Simple Syrup

Specialty of Brasserie Jo

Chicago, IL

4 cups water

4 cups sugar

6 lemons, sliced

Zest of 3 lemons

1 1/2 oz. fresh mint

Bring to a boil and simmer until reduced by one quarter. Cool and strain. Store in a sealed glass container.