Sugar syrups have been used in cocktails since time began. Add your favourite spices to introduce subtle yet discernible hints and flavour notes in your drinks, writes Fiona McLaren.
Fiona McLaren
Experiment with flavourings and different sugars in your syrups, from white refined to natural unrefined molasses sugar - whatever suits your style and preference.
A simple recipe I use is 3 tablespoons sugar to 150ml water; bring to the boil and simmer for 3min. Bear in mind darker sugars will affect the colour and may taint your intended beverage. Also different sugars offer a different level of sweetness. For the flavouring agents, if using pods or seeds (cardamom, fennel, coriander, coffee beans, etc) it is a good idea to give them a light crack before adding them to the pre-boiled sugar mix.
I give them a gentle tap in the mortar and pestle. The syrups should be refrigerated for storage and will last 1-2 weeks easily. I keep mine in recycled glass juice bottles for easy dispensing.
These two recipes are quite sweet, so excellent for sipping to pace yourself and perfect to complement a Guinness or two! I like to strain sipping drinks over fresh ice because it gives the drink an extra chill, and added ‘‘crispness’’ to the flavour. Using the whiskey allows for a warm finish and cuts through the sweetness.
Photos: Ashleigh HeywardPot of Gold
Ingredients 45ml Irish whiskey 5ml pouring honey 15ml cinnamon & cardamom sugar syrup 45ml apple juice
Method Pour all the ingredients into a shaker with ice. Shake vigorously to loosen the honey and strain into a short glass with fresh ice.
Garnish with fresh, crisp Ya or nashi pear slices.
