Honey Syrup – Delicious & Easy Recipe

Honey

Honey Syrup

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

3

minutes

Learn how to make a simple Honey syrup.

Ingredients

  • 200 grams Honey

  • 100 grams Water

Directions

  • Simply combine the honey with warm water and stir till the honey is completely dissolved.
  • Bottle and use like regular syrup.

Featured Video

What Is The Difference Between Honey Syrup vs. Regular Honey?

Honey is SUPER sweet and a bit richer than simple syrup, so you want to dilute it. Trying to get honey to dissolve in a drink is like getting regular sugar crystals to dissolve. It takes a while and is somewhat difficult. So to make cocktails, you’ll want to make honey syrup. Just mix honey and water at a 2 to 1 ratio. 2 oz honey to 1 oz water. This dilutes the honey enough so that it will blend easily but still be sweet.

There are tons of different kinds of honey, all with subtle variations based on the flowers used, environment, and bee. However, it doesn’t matter once it’s mixed into drinks with citrus, liqueurs, and spirits. So pick get any kind and go with it.

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Raspberry Simple Syrup – Easy & Flavorful Recipe

Raspberry Syrup

Raspberry Syrup

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

20

minutes

A Simple and delicious raspberry syrup recipe for drinks.

Ingredients

  • 16 oz Sugar

  • 5 oz Water

  • 5 oz Raspberries

  • Optional Ingredients
  • 1/2 tsp Raspberry Extract

  • 1/4 tsp Cream of Tartar (Tartaric Acid)

Directions

  • Over low heat combine the water and sugar together and stir till the sugar is dissolved.
  • Add the raspberries and smash them into hot syrup and let the mixture simmer for 5 – 10 minutes.
  • Filter the syrup through a mesh strainer and press the juice out of the raspberries. While the syrup is still warm add the cream of tartar, and once the syrup has cooled ad the raspberry extract. Bottle and refrigerate or freeze to store for an extended period of time.

Recipe Video

The History Of Raspberry Syrup For Cocktails.

Raspberry syrup is one of the oldest red fruit syrups for cocktails. Raspberry syrup, along with strawberry syrup, was being used regularly when the first actual cocktail book, Jerry Thomas’s Bartenders guide, was published in 1862. Raspberry syrup stayed a popular cocktail syrup in the United States till about the 1910s, when grenadine, pomegranate syrup, took over much of its role. Grenadine, or Rob-e-anar as it is called in Persian, made its way through Europe during the later part of the 1800s from Persia, where it is an ingredient in some traditional dishes. Raspberry syrup still retained some users in America, but grenadine became very popular in Europe and replaced raspberry syrup in many recipes. Comparing cocktails recipes between the US, England, and France shows how the European versions changed. The clover club in the United States calls for raspberry syrup, but they use grenadine in the Savoy cocktail book. Same for the rose, and in the East India cocktail, all syrup is removed entirely. A few new recipes that came out after the 1910s used raspberry syrup but its importance and prevalence were greatly diminished.

Should I Buy Raspberry Syrup Or Make It At Home?

Always make your own syrups unless it’s gum syrup, tonic syrup, or orgeat. Gum and orgeat you can make; it is just a pain in the butt and tonic I would never make from scratch. Raspberry simple syrup is super easy to make, is cheap to make too, results in a much better product, and is hard to find. You can find it as a syrup for waffles and such, but those do not taste that good and are too thick.

This is super easy to make and takes no more than 10 minutes. Simmer 2 cups (240g) of sugar, 1 cup (120mls) of water, and 1 cup (120g) of raspberries together for 10 minutes, strain, and you’re done!

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Passion Fruit Syrup – Recipe

Passion Fruit Syrup

Passion Fruit Syrup

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

20

minutes

Easy passion fruit syrup for drinks

Ingredients

  • 200 grams Sugar

  • 100 grams Water

  • 100 grams Passion Fruit Pulp

Directions

  • Over low heat combine the water and sugar together and stir till the sugar is dissolved.
  • Add the passion fruit pulp and let the mixture simmer for 5 – 10 minutes.
  • Filter the syrup through a mesh strainer and press the juice out of the passion fruit pulp.

Recipe Video

What Is A Passion Fruit?

Passion fruit natively comes from South America, and in Hawaii, it is called lilikoi. It’s a very flavorful tart little fruit that comes from the passionflower, and it can be used in any dessert or other sweet item. I can’t think of any use of passion fruit in savory food. It’s primarily used in desserts and drinks. Passion fruit also has a bit of vitamin C and vitamin A, but that’s kind of it. It just tastes perfect.

Should I Buy Passion Fruit Syrup Or Make It?

Always make your own syrups unless it’s gum syrup, tonic syrup, or orgeat. Gum and orgeat you can make, but it’s just a pain in the butt and tonic I would never make from scratch. Passion fruit syrup is super easy to make, cheaper than buying it, and a much better product.

What Are Passion Fruit Syrup Substitutes?

There are no substitutes for passion fruit syrup as it has such a unique taste. There is no single fruit it tastes like, but if I were to try and recreate it, I would try combining a few flavors. I would try mixing a Meyer Lemon juice, some kiwi juice, and pineapple juice. Again there is nothing like passion fruit but those flavors could get you pretty close.

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Dark Simple Syrup Recipe

Dark Simple Syrup

Dark Simple Syrup

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

8

servings
Calories

150

kcal
Total time

3

minutes

A simple brown simple syrup for drinks.

Ingredients

  • 16 oz Brown, demerara, or other non-bleached sugar

  • 11 oz Water

  • Optional Ingredient
  • 1/4 tsp Cream of TarTar (Tartaric Acid)

Directions

  • Combine the sugar and water in a heat proof container and microwave on high for 30 seconds or heat on the stove. Stir to combine
  • While still warm add the cream of tartar and stir to combine.
  • Once the syrup has cooled bottle and refrigerate or freeze to store for an extended period of time.

Featured Video

What Is The Difference Between Brown Sugar And White Sugar?

So, believe it or not, white sugar is bleached to make it white. Bleaching sugar produces a completely uncolored and clean sweetener that only adds sweetness and no additional flavor. Non-bleached but still refined sugar will always have a little molasses left behind. Molasses can only be wholly removed chemically. Regardless most manufactured sugar is bleached. To produce brown sugar, many companies will mix a little extracted molasses back into the bleached refined sugar. Natural, non bleached brown sugars are: turbinado sugar, demerara sugar, muscovado sugar, and piloncillo sugar. These sugars vary in how refined the molasses content is. These will make a simple dark syrup with a similar enough taste. Sure there will be some differences, but if you can’t find piloncillo or demerara, then turbinado or regular brown sugar will do.

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Grenadine – Traditional Recipe

Grenadine

Grenadine – Pomegranate Syrup

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

10

minutes

A simple easy grenadine recipe for cocktails.

Ingredients

  • 2 cups White Sugar

  • 2 cups Pomegranate Juice

  • 1 oz Orange Blossom Water

  • Optional Ingredient
  • 1/4 tsp Citric Acid (Flavor Enhancer)

  • 3 g Lecithin Powder (Foaming Agent)

Directions

  • Combine sugar and pomegranate juice in a stove top pot and bring to a light simmer.
  • Stir till the sugar is fully dissolved and let the syrup simmer 5 minutes or till it has thickened a little. This give the syrup a more velvety texture and lets the flavors caramelize, giving the syrup a deeper more develop flavor.
  • Remove the grenadine from the heat and while still warm add the cream of tartar and stir to combine. Let it cool and then stir in orange blossom water.
  • Bottle and refrigerate.

Recipe Video

What Is Grenadine?

Grenadine is a simple pomegranate syrup, and it originated in Persia (modern-day Iran), where it is called Rob-e-anar and is a traditional ingredient in some Persian dishes. In Persian cooking, it is boiled down to a molasses-like thickness, but when used in cocktails, the thinner syrup viscosity mixes easier. The word grenadine comes from the French word for pomegranate, grenade. During the 19th century, pomegranate syrup was mainly unknown in the United States, yet syrups made from raspberries and strawberries were much more common in drinks. Grenadine starts to get popular as a cocktail ingredient in the US around the 20th century. Some of the first grenadine cocktails appear in George Kappeler’s (Of the New York’s Holland House Hotel) 1895 Modern American Drinks and Louis Fouquet’s 1896 Bariana. Grenadine most likely started as a European syrup that quickly made its way to the United States and by the 1910s became a much more common syrup in mixed drinks. It’s around this time that cocktails like the Jack rose and ward 8 come about. Regional variations of some drinks still exist, though; these result from Americans having a long history of using raspberry or strawberry syrups. For example, the rose cocktail in American cocktail books often used raspberry syrup, and English cocktail books used grenadine. Another example is the clover club cocktail, wherein the United States is made with raspberry syrup, but in English books like the savoy, it’s made with grenadine.

Should You Buy Grenadine Or Make It?

Always make your own syrups unless it’s gum syrup, tonic syrup, or orgeat. Gum and orgeat you can make, but it is just a pain in the butt and tonic I would never make from scratch. Grenadine is super easy to make, cheap to make and results in a much better product. The recipe below is a standard grenadine recipe, but an ounce of pomegranate molasses adds richness to the syrup.

If you don’t have orange blossom water, that’s fine, but it adds a fantastic flavor and aroma to the syrup. Its importance shouldn’t be understated, but don’t let not having it keep you from making your own. Pomegranate juice and sugar are good, but it is traditional to add orange blossom water. Remember, grenadine originated from the Middle East as a culinary ingredient, and orange blossom water is also a common ingredient in Persian cooking. If you want to make a grenadine that tastes similar to what early French and English mixologists were using, add a little orange blossom water. If middle eastern markets are not common in your area, order them online. It’s worth it.

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Gardenia Mix – Classic Tiki Recipe

Gardenia Mix

Gardenia Mix

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

4

servings
Calories

150

kcal
Total time

15

minutes

Make gardenia mix for a classic pearl diver.

Ingredients

  • 4 oz Honey

  • 4 oz Unsalted Butter

  • 4 dash Vanilla Extract

  • 1 tsp Ground Cinnamon

  • 1 tsp Ground Allspice

  • Optional Ingredient
  • 1 g Lecithin

Directions

  • On very low heat or using a double boiler, just melt the butter and then turn off the heat. Don’t cook and separate the butter, just melt it. (Optionally blend the butter with Lecithin and whisk together till the lecithin is fully incorporated.)
  • Next simply add all the other ingredients to the melted butter.
  • Stir till the honey has fully mixed in. Cover gardenia mix and refrigerate to store it. Let it come room temperature before you use it.

Featured Video

Gardenia Mix Recipe.

A Google search for gardenia mix will yield a few recipes, and most are variations of Jeff “Beachbum” Berry’s recipe. Jeff Berry’s recipe is:

  • 1 oz honey
  • 1 oz unsalted butter
  • 1/2 tsp vanilla syrup
  • 1 tsp cinnamon syrup
  • 1/2 tsp allspice dram

You heat it a little, just enough to melt the butter, and then blend it all. Easy enough. I don’t have cinnamon or vanilla syrup around all the time or feel like making it, so a recipe without those would be:

  • 2 oz honey
  • 2 oz unsalted butter
  • 2 dash vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice

I also doubled the volumes as the normal recipe makes too little batter. There are other variations for emulsifying the butter fats better, so they don’t clump, and others to be different and “improve” the recipe.

What Is Don The Beachcomber’s Original Gardenia Mix Recipe?

The issue for everyone alive today wanting to make Pearl Divers is Donn Beach never published his recipes and went to great lengths to make sure no one ever knew them. He even named it gardenia mix, even though the mixture has nothing to do with a real gardenia flower. It was all to throw people off. There is also a high likelihood that he even slightly changed his recipes several times during his career and ultimately took those recipes to the grave in 1989. (read my general tiki description for more information) During the mid-90s, Jeff Berry met with former bartenders, gathered information, and tested recipes with people familiar with how the cocktails tasted and were constructed. All that hard work ultimately paid off in giving us the Donn the Beachcomber recipes we have today.

The Benefits Of Adding An Emulsifier.

Gardenia Mix can be made by combining the butter and spices together, which will taste great. Unfortunately, It will separate in a cold drink from the rest of the liquid. Butter fats solidify around 65f (18c), which needs to be kept above that to stay liquid. Obviously, cocktails are much cooler than that, so once a cocktail is chilled, the fats will turn solid and clump together. That’s not a big deal in blended drinks, but it’s pronounced in shaken drinks or stirred ones. This is why drinks like the pearl diver, pina colada, blue Hawaiian, etc., are all blended.

The solution to this is to add an emulsifier. Common emulsifiers in food are lecithin and casein. These are naturally present in foods like eggs and milk but can be bought online as purified powders. Lecithin powder is pretty easy to get and easy to work with. Use 1% of lecithin to the amount you are looking to emulsify. So to emulsify 400g of coconut milk or butter, add 4g of lecithin and thoroughly mix. Bonding lecithin to the fats (or water) will ensure that the fats stay evenly suspended and incorporated in the final drink. It makes the fats water soluble and opens these ingredients to use beyond just being blended.

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Mulling Spices – Easy Cocktail Spice Mix

Mulling Spices

Mulling Spices

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

5

kcal
Total time

5

minutes

A list of common mulling spices. Only pick 4 or 5 spices from this list. Using all the listed spices would be overwhelming.

Ingredients

  • 3-4 whole All Spice Berries

  • 4-5 whole Cloves

  • 1 stick Cinnamon Stick

  • 2 peels Orange Peels

  • 1-2 whole Star Anise

  • 5-6 whole Coriander Seeds

  • 1 small chunk Ginger

  • 2-3 whole Cardamom Pods

  • 5-6 whole Black Peppercorns

Directions

  • Select 4 or 5 of the above spices depending on the flavors you want to infuse into your drink.
  • Use the suggested amounts listed above to avoid overwhelming the drink. A little goes a long way.

Featured Video

What Are The Best Spices For Mulling?

Mulling spices can be whatever you want them to be. There is no actual recipe, just a group of ingredients to select from that will give you the flavor profiles you want from your mulled drink. Are you looking to make it more dry and spicy, or are you looking for more herbal flavors? Your traditional mulling spices are:

  1. All Spice Berries
  2. Cloves
  3. Cinnamon Stick
  4. Orange Peels
  5. Star Anise
  6. Coriander Seeds
  7. Ginger
  8. Cardamom
  9. Black Peppercorns

What Are The Right Amount Of Mulling Spices?

Think Christmas or Indian spices, or something like chai tea. Don’t put all of those in, though. You want to pick 4 or 5 tops; otherwise, the spices overwhelm the drink. Almost all mulling spices I’ve ever seen have cinnamon sticks, cloves, and orange peels. Not that you have to stick to that, but those three are almost always used. Pick one more item to add or two if you’re feeling crazy. Word of caution, do not add too much spice. It’s straightforward to toss in a bit too much. How much is reasonable? Very little. Alcohol effectively extracts oils and emulsifies fats (hence why wine is commonly used to deglaze a pan). As a result, what will feel like too few spices is the right amount since more of the oils locked inside are being extracted.

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Spiced Butter Batter Recipe

Spiced Butter Batter

Spiced Butter Batter

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

15

minutes

A classic spiced butter batter for hot buttered rum and other hot buttered drinks.

Ingredients

  • 1/2 cup Unsalted Butter

  • 1/2 cup Brown Sugar

  • 1/2 tsp Vanilla Extract

  • 1/4 tsp Ground Allspice

  • 1/4 tsp Ground Cloves

  • 1/4 tsp Ground Nutmeg

  • 1/4 tsp Ground Cinnamon

  • Optional Ingredient
  • 1 g Lecithin

Directions

  • On very low heat or using a double boiler, just melt the butter and then turn off the heat. Don’t cook and separate the butter, just melt it. (Optionally blend the butter with Lecithin and whisk together till the lecithin is fully incorporated.)
  • Next simply add all the other ingredients to the melted butter.
  • Stir till the brown sugar has fully mixed in. Cover spiced butter batter and refrigerate.

Featured Video

Why It’s Better To Make A Batter First.

The best way to make this is to make the batter and set it in the fridge for several days before you use it. But you don’t have to make this into a batter if you don’t want to. You could add all these ingredients individually to each drink if you wanted, but a batter is much easier to work with and results in a consistent drink every time. It also results in a slightly more flavorful drink. The oils in the butter help extract the flavors from the spices. Likes dissolve and extract likes, so the oils slowly pull out the yummy delicious oils in the spices in the butter. Alcohol will also bond to oils, but by making the batter and letting it set in the fridge for a couple of days, the oil is given a nice long period to pull out flavors. This way, the drink isn’t just buttery but spiced and flavorful.

The Benefits Of Adding An Emulsifier.

Spiced Butter Batter can be made by combining the butter and spices together, which will taste great. Unfortunately, It will separate from the rest of the liquid in a cold drink. Butter fats solidify around 65f (18c), which must be kept above to stay liquid. Most cocktails are much cooler than that, so once a cocktail is chilled, the fats will turn solid and clump together. The butter will combine and float to the top in hot drinks like hot buttered rum, which is a less than desirable result.

The solution to this is to add an emulsifier. Common emulsifiers in food are lecithin and casein. These are naturally present in foods like eggs and milk but can be bought online as purified powders. Lecithin powder is pretty easy to get and easy to work with. Use 1% of lecithin to the amount you are looking to emulsify. So to emulsify 400g of coconut milk or butter, add 4g of lecithin and thoroughly mix. Bonding lecithin to the fats (or water) will ensure that the fats stay evenly suspended and incorporated in the final drink. It makes the fats water soluble and will result in a hot buttered rum where the fats stay evenly mixed indefinitely.

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Tom & Jerry Batter – Classic Recipe & History

Tom and Jerry Batter

Tom & Jerry Batter

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

15

servings
Calories

150

kcal
Total time

15

minutes

An Improved version of the original Jerry Thomas Tom and Jerry recipe that maintains the spirit of the original.

Ingredients

  • 6 whole Eggs

  • 1.5 cups Granulated Sugar

  • 1 tbs Corn Starch

  • 1 oz Gold Rum

  • 1/2 tsp Ground Cloves

  • 1/2 tsp Ground Allspice

  • 1/2 tsp Ground Cinnamon

Directions

  • Combine the spices and rum in a bowl and set aside to bloom the flavors.Tom and Jerry Batter
  • Combine cornstarch and a little cold water, stir till the cornstarch is dissolved, then set aside.Tom and Jerry Batter
  • Separate the egg whites and yolks into two bowls.Tom and Jerry Batter
  • Add the sugar to the egg whites and using an electric mixer (you would be crazy to do this by hand) beat the eggs into a soft or medium peak meringue.Tom and Jerry Batter
  • Once you are done beating, still using the electric mixer, slowly add the thickened wet corn starch. The cornstarch can only be added after you are done beating the meringue. The cornstarch prevents the meringue from cooking when you add hot water and turn into poached eggs.Tom and Jerry Batter
  • In the second bowl with the egg yolks add the rum and spice mix. Using the electric mixer again beat the yolks till they are mixed and runny.Tom and Jerry Batter
  • Add the egg yolk mixture to the meringue and fold to combine.Tom and Jerry BatterTom and Jerry Batter

Recipe Video

Notes

What Is The Original 1860s Tom & Jerry Batter Recipe by Jerry Thomas?

For knowledge and posterity, this is the Original 1860s Jerry Thomas recipe for the Tom and Jerry from his 1862 Edition of The Bartenders Guide.

  • 12 Eggs
  • 8 cups (2 kg) of sugar
  • 2 oz (60 mLs) gold rum
  • 1 tsp (2.5 g) ground cloves
  • 1 tsp (2.5 g) ground allspice
  • 1 tsp (2.5 g) ground cinnamon

Separate the egg whites and yolks.  Add the spices and sugar to the egg whites and beat the whites to a stiff meringue. Beat the egg yolks to thin them out and then mix them with the meringue.

What Is The Difference Between The Original Tom And Jerry Bater Recipe And This Improved One?

The only difference between the original Tom & Jerry recipe and this one is that I halved the sugar and added cornstarch to the meringue. My goal was to maintain the original flavor and spirit of the drink while using a little science to stabilize it. I did quite a few experiments, and the issue with the original recipe is that you can not use hot water or hot milk because it will cook the egg whites and curdle the meringue—only warm water will work. This is a common issue for desserts like flan and soufflé and why they are cooked in water baths to prevent them from getting too hot or tempered and constantly whisked like Hollandaise. The trick to maintaining the original Tom and Jerry flavor and making it so that the drink does not curdle when hot water is added is to make this like a custard. Adding a small amount of thickened cornstarch will not change the drink’s flavor or texture and prevents the egg proteins from binding into scrambled eggs. This is specifically a technique for stabilizing Boston Cream fillings.

Cornstarch is a stabilizer in the dextrin family. One of the properties of dextrins is that they stabilize proteins from denaturing and binding together in high heat and acidic environments. It is also flavor neutral (unlike other dextrins like all-purpose flour) and does not need to be cooked before use. By adding a small cornstarch slurry, this improved version is true to the original’s flavor and texture while being able to be rapidly heated without issue. I also reduced the sugar, as it was just too sweet, in my opinion. That all comes down to personal preference, though.

Should I Make A Tom & Jerry With Butter or Heavy Cream?

Most modern Tom and Jerry recipes have butter, or heavy cream added, but that was not part of the original recipe. These recipes are good, but they are a bit too thick. Too close to egg nog in texture and taste. What makes the classic recipe so nice is its flavorful and light. Not too thin and not too thick. Like the addition of warm milk instead of water, the idea of using butter and heavy cream is to add extra creaminess to the drink. And don’t get me wrong, these recipes are good too, but the appeal of a Tom And Jerry is its mousse-like texture.

Should You Buy Tom & Jerry Batter Or Make It?

A jar or bucket of Tom & Jerry batter is oddly expensive, considering these are ingredients you probably have in your fridge right now. It’s mostly a midwest drink too, so it’s hard to find if you don’t live in the midwest. Making Tom and Jerry Batter does require some baking skills, too, as the meringue is not the easiest ingredient to make right, and you will need an electric mixer of some sort (a hand mixer is fine, it doesn’t have to be one of those larger KitchenAid ones). Do not try and make this by hand with a balloon whisk. Making meringue with a whisk is almost impossible. It would help if you had an egg beater or electric mixer; otherwise, your forearms will be on fire.

Again, if you do not live in the midwest, you are forced to make this yourself, but even if you do, a homemade Tom and Jerry Batter is worth it. Better product, you know what you put in it, easily adjust the sweetness to your taste, much cheaper to make it than buy it, and it only takes about 15 minutes to complete.

Recipe Resources

NOTE: If what you are looking for is the Tom & Jerry drink recipe the link for that is here. Also, the video attached to this recipe below provides simple step-by-step instructions to make the batter and drink.

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