SYRUPS

½ cup white sugar

½ cup water

Combine sugar and water into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let cool completely. Transfer syrup into an airtight container.  Store in the refrigerator for about two to three weeks. 

1 cup honey

½ cup hot water

Combine honey and hot water into a jar and shake until combined. Easy. Store in the refrigerator for about two to three weeks. 

Try it in a bee’s knees!

1 cup demerara sugar

½ cup water

Combine sugar and water into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let cool completely. Transfer syrup into an airtight container.  Store in the refrigerator for about two to three weeks. 

½ cup light brown sugar

½ cup water

Combine brown sugar and water into a medium sauce pan and bring to a simmer. Once honey is dissolved, remove from heat and let cool completely. Transfer syrup into an airtight container.  Store in the refrigerator for about two to three weeks. 

½ cup cane sugar

½ cup water

1 tsp vanilla extract

Combine sugar, water, and vanilla extract into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat. Once cooled, transfer syrup into an airtight container. Store in the refrigerator for about three weeks.

Try it in an orange creamsicle cocktail!

1 cup cane sugar

1 cup water

2 cinnamon sticks

6 cloves

2 star anise

Combine sugar, water, and spices into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, strain out the solids (spices) and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

Try it in a spiced pear collins!

½ cup cane sugar

½ cup water

5-6 thyme sprigs

Combine sugar, water, and thyme sprigs into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, strain out the solids (thyme sprigs) and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

Try it in a blackberry thyme margarita!

½ cup sugar

½ cup water

3 rosemary sprigs

Combine sugar, water, and rosemary sprigs into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the rosemary sprigs and transfer syrup into an airtight container.  Store in the refrigerator for about two to three weeks.

Try it in a Bergamot Gin Smash!

½ cup cane sugar

½ cup water

½ cup cranberries

2-4 thyme sprigs

Combine sugar, water, cranberries, and thyme sprigs into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, strain out the solids (cranberries and thyme sprigs) and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

Try it in a cranberry bourbon mule!

½ cup cane sugar

½ cup water

1 fresh jalapeños, sliced, most of the seeds removed (keep seeds if you want it supa spicy!)

Combine sugar, water, and jalapeño slices into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, strain out the solids and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

Try it in a cranberry jalapeño margarita!

½ cup cane sugar

½ cup brown sugar

1 cup water

1 apple, cut into large pieces

5 whole cloves

2 cinnamon sticks

1 star anise

Combine sugar, water, apples, and spices into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, strain out the solids and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

Try it in a hazelnut apple crisp!

½ cup brown sugar

½ cup water

¼ cup pumpkin purée

1 tsp pumpkin spice mix

1 small pinch salt

Combine sugar, water, purée, spice mix, and pinch of salt into a medium sauce pan and bring to a simmer. Once mixture is dissolved and smooth, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

*If you do not have pre-made pumpkin spice mix, you can make your own! Combine 3 tbsp groups cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1½ tsp ground allspice, and 1½ tsp ground cloves.

Try it in a pumpkin spice espresso martini, a pumpkin spice old fashioned, or a pumpkin spice bourbon white russian!

4 rosemary sprigs

1 cup honey

½ cup water

Combine sugar, honey, and rosemary sprigs into a medium sauce pan and bring to a simmer. Once honey is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, strain out the solids (rosemary sprigs) and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

Try it in a honey rosemary gimlet!

6 rosemary sprigs

1 cup honey

½ cup water

Combine sugar, honey, and rosemary sprigs into a medium sauce pan and bring to a simmer. Once honey is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, strain out the solids (rosemary sprigs) and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

2 tbsp dried rose petals

1 cup honey

½ cup water

Combine sugar, honey, and rose petals into a medium sauce pan and bring to a simmer. Once honey is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).

Once cooled, strain out the solids (rosemary sprigs) and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

Try it in a Raspberry Rose Spritzer!

1 cup honey 

½ cup water 

1 inch peeled and smashed ginger 

2 cinnamon sticks 

2 star anise pods 

4 cardamom pods 

10 black peppercorns 

6 whole cloves 

3 whole all spice berries 

Add honey and water and all spices into a sauce pan and heat on medium low until honey dissolves, and let spices steep on very low heat for about 20 minutes. Let syrup cool completely and strain out spices. Store in the refrigerator for up to 1 month!

Try it in a Chai Bee’s Knees!

1 cup honey

½ cup water

2 tbsp dried lavender flowers

To make the lavender honey syrup, combine honey, water, and dried lavender flowers into a medium sauce pan and bring to a simmer. Once honey is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the dried lavender and transfer syrup into an airtight container.  Store in the refrigerator for about two to three weeks.  

Try it in a Lavender Bee’s Knees!

½ cup honey

½ cup water

2 cinnamon sticks

1 large rosemary sprig

Combine honey, water, cinnamon sticks, and rosemary sprig into a small saucepan and bring to a simmer. Allow honey to dissolve, remove from heat, and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the cinnamon sticks and rosemary sprigs, and transfer syrup into an airtight container. Store in the refrigerator for about two weeks.

½ cup cane sugar

½ cup water

½ cup frozen (or fresh!) cherries

6 thyme sprigs

Add sugar, water, cherries, and thyme into a small sauce pot and stir to combine. Bring to medium heat and allow sugar to dissolve. Once the mixture reaches a simmer, remove from heat and let steep for 1 hour. Strain solids from the syrup and store separately (you’ll use these reserved cherries to shake and garnish in your cocktail!). Store both in an airtight container for up to 2 weeks.

Try it in a Cherry Thyme Bourbon Smash!

1 cup white sugar

1 cup water

1½ cup raspberries

Combine sugar, water, and raspberries together in a medium sauce pot and bring to a boil. Once boiling, reduce heat to low for approximately 15 minutes, or until raspberries have broken up. Let cool completely and strain out the solids (you can reserve the pulp for pancakes, fruit leather, yogurt bowls, etc!). Store in an airtight container in the refrigerator for about two weeks!

Try it in a Floradora or a Lo-Fi Clover Club!

Ingredients:

½ cup white sugar

½ cup water

2 tbsp pink peppercorns

Combine sugar, water, and pink peppercorns into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the peppercorns and transfer syrup into an airtight container.  Store in the refrigerator for about two to three weeks. 

Try it in a Risqué Pink Lady!

½ cup sugar

½ cup red wine

Combine ½ cup sugar and ½ cup red wine (I used a Malbec) into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the syrup cool completely. Transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.

Try it in an El Alacrán!

zest of one orange (in strips)

½ cup cane sugar

½ cup water

Peel an orange and try to remove most of the pith. Add to a dry, small pot and toast on medium low until the peels start to brown along the edges and curl.

Add ½ cup of cane sugar, and toast for another minute. Add ½ cup water and allow sugar to dissolve.

Let syrup cool completely, strain out the orange peels, and store in an airtight container in the refrigerator.

Try it in a Toasted Oaxaca Old Fashioned!

¾ cup maple syrup

¼ cup water

3 rosemary sprigs

Combine maple syrup, water, and rosemary sprigs into a medium saucepan and bring to a simmer. Once maple syrup is dissolved, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the rosemary sprigs and transfer syrup into an airtight container.  Store in the refrigerator for about two to three weeks.

zest of 1 lime

~1 tbsp pink peppercorns

2 chile de árbol (crush slightly with a muddler)

½ cup sugar

½ cup water

Combine lime zest, pinkn peppercorns, chiles, sugar, and water into a small saucepan and bring to a simmer. Allow sugar to dissolve, remove from heat, and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the solids and transfer syrup into an airtight container. Store in the refrigerator for about two weeks.

¾ cup honey

2 tbsp of fig jam

½ cup hot water

Combine all ingredients into a jar and shake until dissolved. Let cool before use. Store in the refrigerator for up to three weeks.

8-10 sage leaves

1 jalapeño, sliced

Combine 1 cup sugar, 1 cup water, sage leaves, and jalapeńo (keep the seeds in if you want it super spicy, like me!) into a small pot and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrupcools completely. Strain out the leaves and transfer syrup into an airtight container.

2 cups roasted pistachios

2 cups water

2 cups sugar

1 teaspoon orange flower water

1 oz brandy

Toast the pistachios at 400ºF heat for about 10 or so minutes, until they’re golden. Allow them to cool and pulse in a blender to get a coarse grind (be careful not to blend into a paste!).

Combine sugar and water into a small saucepan and let the sugar dissolve. Add pistachios and simmer on low heat, stirring often.

When the mixture’s about to boil, remove from heat and cover — let it sit for at least 4 hours.

Strain through a mesh strainer into an airtight container.

Add orange flower and brandy, shake to combine. Will last about a month!

Watch me make it here!