Cocktail Recipe: Simple Syrup and Variations

the appetizer:

101 Blender Drinks by Kim Haasarud, includes cocktail recipes like Batidas; Simple Syrup; Peruvian Pineapple; and Pomegranate-Ginger Margarita.

Simple Syrup

Blending Tips

Tip #3: Sugar

In the recipes where I call for simple syrup, you can also just add regular granulated sugar, Splenda, or a number of different sweeteners including agave nectar, honey, brown sugar, Demerara sugar, confectioners' sugar, sanding sugars, and so on. The blender instantly disperses them evenly. (Even some fruits can take the place of sugar, such as white grapes.)

Also note that a regular recipe on the rocks—such as a Margarita—requires more sugar if you're going to blend it. So, always keep extra on hand.

Simple Syrup

1 cup sugar
1 cup hot water

In a small bowl or glass, combine the sugar with the hot water and stir until completely dissolved. Let cool completely before using. Keep covered and refrigerated.

In addition to simple syrup, there are many other syrups one can use in a blended drink. Monin is a large syrup manufacturer whose products can be found in many grocery stores.

Or, you can make your own. Just use the same basic recipe a simple syrup, 1 part water to 1 part sugar. Below are a few syrup recipes that can be substituted for simple syrup. But, the possibilities are endless.

Honey Water

1 cup of honey (can use any type-clover, orange blossom, buckwheat. etc.)
1 cup of water

Combine the honey and water in a saucepan over medium heat. Keep stirring until the honey has completely dissolved. Keep covered and refrigerated until ready to use.

Hibiscus Orange Syrup

2 cups steeped hibiscus tea
2 cups white sugar
3 orange wheels

Combine the hibiscus tea, sugar, and orange wheels into a large pan over medium heat. Keep stirring until the mixture starts to boil. Once it starts to boil, take off the heat and let rest/cool. Strain. Keep covered and refrigeraled until ready to use.

Jasmine Tea Syrup

2 cups steeped jasmine tea
2 cups white sugar

Combine the jasmine tea with the sugar into a large pan over medium heat. Keep stirring until the mixture starts to boil. Once it starts to boil, take off the heat and let rest/cool. Strain. Keep covered and refrigerated until ready to use. Makes about 6 ounces of syrup.