“Old Fashioned” Simple Syrup
By Jamie Boudreau
Simple syrup doesn't always need to be simple; not that this recipe for Old Fashioned Simple Syrup is difficult to make. Adding robust flavors to your simple syrup creates new opportunities for inspiring cocktails like this Hot Toddy done Blue Blazer style.
Recipe
"Old Fashioned" Simple Syrup
Instructions
Add all ingredients to a sauce pan over medium heat
Stir constantly until the sugar has dissolved
Let cool. Store in a glass or plastic container for up to two weeks
Comments
Great idea! With all that Bourbon it should keep more or less indefinitely, shouldn’t it?
“Let cool. Store in a glass or plastic container for up to two weeks”
Is what instructions says so don’t think this has found the source for eternal life :)
Great Syrup.
I had some difficulty with it the first time out, realzing I did not compensate for the high atlitiudes boiling points (alcohol at 161 degrees or so: barely warm enough to dissolve a high concentration of sugar.)
My solution was to pulverisize the sugar (superfine tribinado!!) then temper the syrup like doing a reverse rock candy solution: removing it from the heat and allowing the liquids to absorb then return the syrup to the heat. It took about 3 times to get the sugar completely dissolved.
BTW Rum makes aahell of a syrup as well!
Okay, I spoke a little too soon here.
Got to work tonight only to find a recrystalized bolb in a bottle.
Having big issues with re-crystalisation as well. Any tips Jamie? I’ve just been placing the bottle in some boiling water, micro-waving and shaking but it’s a daily process now. Love the recipe though, always gets positive comments from customers
Was watching Nigella’s cooking show and she said something about the process of making syrup that made me think of the comments here.
Basically when you pour’re cooking sugar in a liquid you may only stir before you put it on the heat. After that all you’re allowed to do is to shake it about.
To prevent crystallisation that is
As others have said, great syrup, but one that inevitably crystallizes in the bottle. While I haven’t put this to the test, adding some gum arabic should prevent the sugar from crystallizing. This will also give the syrup a thicker mouthfeel, which hopefully shouldn’t cause too many problems and might even be welcome in drinks like the Cubed Old Fashioned (which is excellent). Not sure how it would play in the Hot Toddy done Blue Blazer style though…
I made some of this a while back and had the same recrystallization problems. I added a half part of water to the solution and haven’t had any problems since. Of course, you have to adjust your recipes accordingly.
Great.. Using a bit extra bourbon seems to compensate for crystallization. Using a smaller bottle works better as well.
Also, careful if you’re on a gas stove.. I forgot about the high alcohol content in the angostura and about blew myself up by tipping the pan before it came off the range. :)
Simply amazing ... Play your recipe was really rewarding
Thanks for sharing your knowledge!
The best syrup that had already experienced
Laercio Silva - Brazilian Bartender
Honestly a double-rich syrup like this will keep a very, very long time in the fridge. It will pick up that musty fridge flavor in a month or two.
Post a Comment