Operating instructions

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FLAVOURED SYRUPS
Ginger Syrup
Use this syrup to make your own ginger ale.
This is also a key ingredient to a lot
of popular cocktails, such as the
Dark ’n Stormy
®
on page 6.
Makes about 2 cups (500 ml) 3 cups (750 ml) Simple Syrup
(Version 1)
¾ cup finely chopped fresh ginger
1. Bring the syrup and ginger to a boil
in a small saucepan. Once it boils, reduce heat and allow to simmer for about 40 minutes.
2. Strain the steeped syrup, discarding
the ginger. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
Mint Syrup
In addition to being perfect for a refreshing
mint soda, a bit of this syrup in a glass of
iced tea or lemonade makes a wonderful
summer drink.
Makes about 2 cups (500 ml) 2 cups (500 ml) Simple Syrup
(Version 2)
½ cup (125 ml) tightly packed fresh
mint leaves (about 35 medium leaves)
1. Bring the syrup to a boil in a small
saucepan. Once it boils, remove pan from heat and add mint. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding
the leaves. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
Lemon Grass Syrup
Lemon grass can be found in many larger
supermarkets, or specialty stores. It is in the
produce section and is a long, brittle stalk
(look for green stalks, not ones that are
brown and peeling at the ends, for that
means that they are past their prime). If you
cannot locate it in the produce section, try
looking in the frozen food aisles (and if you
are lucky, it’s already chopped!). Peel away
the outer leaf and use the inner, fresher stalk.
Makes about 1 cup (250 ml) 1 cup (250 ml) Simple Syrup
(Version 2)
3 tablespoons (45 ml) chopped
lemon Grass (from about 1 stalk)
1. Bring the syrup to a boil in a small
saucepan. Once it boils, remove pan from heat and add chopped lemon grass. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding
the lemon grass. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
Winter Spice Syrup
A delicious mixture of all
of the favourite winter spices.
Makes about 2 cups (500 ml) 2 cups (500 ml) Simple Syrup
(Version 1)
2 whole cinnamon sticks
(each about 4 inches)
10 allspice berries 8 whole cloves 3 star anise pods 5 whole black peppercorns
1. Bring the syrup to a boil in a small
saucepan. Once it boils, remove pan from heat and add remaining ingredients. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding
the spices. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
Cucumber-Mint-Basil Syrup
This syrup screams summer, not only
because these fresh herbs are abundant
then, but it is very refreshing when
stirred into a glass of soda water.
Makes about 2 cups (500 ml) 2 cups (500 ml) Simple Syrup
(Version 2)
½ large English cucumber,
thinly sliced
¹∕
³
cup (75 ml) fresh mint leaves
(about 25 medium leaves)
½ cup (125 ml) fresh basil leaves
(about 25 medium to large leaves)
1. Bring the syrup to a boil in a small
saucepan. Once it boils, remove pan from heat and add the remaining ingredients. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding
the cucumber and herbs. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
Vanilla Syrup
Adding the vanilla syrup to a glass of soda
water is reminiscent of a light cream soda.
Throw in a shot of rum or vodka
and then pour over ice.
Makes about 1½ cups (375 ml) 1½ cups (375 ml) Simple Syrup
(Version 1)
1 vanilla bean, split lengthwise
1. Bring the syrup to a boil in a small
saucepan. Once it boils, remove pan from heat and add the split vanilla pod. Cover and steep for 30 minutes.
2. Allow to cool completely. Transfer
syrup, including the vanilla pod, to an airtight container and allow to steep for 8 to 10 hours in the refrigerator. The syrup can remain in the refrigerator for up to one month.
Honey-Lavender Syrup
Herbal and sweet – this syrup does not
use the standard simple syrup, rather the
combination of honey and sugar tames
the floral lavender.
Makes about 1½ cups (375 ml) ½ cup (125 ml) honey ½ cup (125 ml) granulated sugar 1 cup (250 ml) water 1 tablespoon (15 ml) fresh lavender
flowers (from about 3 to 4 sprigs)
1. Put the honey, sugar and water in a
small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until sugar is fully dissolved. Remove saucepan from heat and add the lavender. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding
the lavender. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.