Jenn Sharon
The art of mixology to me is about three things:
1) Creativity. The creative process in cocktail making is key. You’ve got to be willing to try a few bad experimental drinks before you land on a great one. Start with a foundation spirit (let’s say gin), and build from there. Ask questions of your perfect cocktailРwhat flavors to YOU think compliment gin? What flavors do YOU like in general? Do you want gin to be the pronounced flavor in your drink? If not, what do you want the pronounced flavor to be?
2) Ingredients. These can include juices, bitters, fruits, syrups and even spices, but of course your main ingredient in the cocktail is alcohol. Having several different ingredients on hand makes experimenting with cocktails fun.
3) Accuracy. A heavy hand may be awesome at a house party, but it can ruin a drink. I’m not saying your drink must be to the exact milliliter of the recipe, just to be mindful of your measurements.
Today I’m going to talk about ingredients. Well, one kind of ingredient—syrups. It is pretty often when I’m writing for Art in Bars that I’ll want to include a syrup I’ve made but then I have to tell myself “Jenn, you are the only person that has a ginger pineapple syrup, so you can not put it in the recipe.” So, I am going to teach you readers how to make simple flavored syrup.
Your ingredients
Step One:
You’ll need: Sugar, water, lemon juice, and a pot.
For every cup of water you will need two cups of sugar. So you can make this recipe as large or as small as you want.
In your pot boil 3 cups of water. When the water is boiling gradually add 6 cups of sugar, stirring frequently. Once all of the sugar has dissolved, remove from heat and add one teaspoon of lemon juice. The citric acid in the lemon juice is a natural preservative so it will help to increase the longevity of your syrup. Don’t worry; adding this small amount of lemon juice will not compromise your sweet syrup at all.
Step Two:
You’ll need: Cheesecloth or coffee filter and any flavor you want to create! For this recipe we will be making Ginger Pineapple syrup
I give my simple syrup a little time to cool and use this time to cut or prepare what I’ll be using for the flavor.
Measure about a cup of pineapple and a cup of shredded ginger, then return the pot to heat and simmer (medium heat). Add the pineapple and ginger and continue to simmer for about 5 minutes, stirring the whole time. Remove from heat and let your mixture cool, then when it does strain the fruit out with your coffee filter and put it in your squeeze bottle. Syrups usually last about 6 months, refrigerated.
One shortcut for flavored syrups—Make a large batch of plain simple syrup and if you need a flavored syrup in a hurry, pour the simple syrup in a larger container and add your ingredient(s), stir, then put the container in the microwave for one minute, take it out and stir it again. Then put it back in the microwave for one more minute. When you take it out it will be extremely hot so be careful! Stir; then strain out your fruit or spice, and enjoy.
Now you have a great syrup for your cocktails! Of course you don’t have to make pineapple ginger, maybe you want to make an orange cardamom syrup or clove syrup. Plus syrups aren’t just for cocktails—make homemade cinnamon syrup for your coffee! The possibilities are endless; so get creative, have fun and stay bubbly Philadelphia!
Tags: at home with jenn, Drinking, infusion, Jenn, mixology, pineapple, recipe, syrup