I’ll be doing a couple more syrups videos. Volume two will be Gomme Syrup, Grenadine, lazy Orgeat and Demerara Syrup and then after that I’ll do Sous vide syrups, pineapple gomme, etc....it’s a new series for sure
Great video! I’ve just made ginger syrup using Greg’s (how2drink) recipe and I’ll definitely give it a try to yours next time, seems a lot easier and quicker :)
Great video! I'd love to point out that if you are willing to go a little further the leftover ginger is far from being useless, though it might depend on how much you like ginger. You can keep the pulp, dry it out and use it as a seasoning. For example, I'm a big fan of gin and tonic variations, one of my favorites is cucumber gin tonic with a little grind of pepper as a flavor enhancer, same way as the pepper you can grind a little ginger extract into a more citric gin tonic variation, maybe a margarita or a sour variation with ginger syrup and garnished with it since a lot of the flavor comes with the smell. You can experiment a lot with it, the ginger will re hydrate with the same drink and after all you already have the ginger so don't let it go to waste!
A thing I do to avoid washing a pot is to make the simple syrup directly in a mason jar. I just bring water to a boil in an electric kettle, and pour it and the sugar directly into a mason jar, slap the lid on, and give it a swirl. You can weigh it out on the scale as you pour, or the jar has graduated measurements to do it by volume.
I just made a blackberry syrup... Perfect for a bramble! I have really been enjoying your videos for about a month now... Thanks for all of this great info.
You need to do Elderflowersyrup some time or incorporate into some cocktails! Would that substitute something like st germain as a sweeter, non alcoholic ingredient to make something a little sweeter and less potent ?
I make an orange syrup that I love, it creates an intensely orangey twist on an old fashioned. You start by making orange oleo saccharum. Fully peel two navel oranges and one lemon, and put the peels in a sealable watertight container. I originally used just orange peels, but found that the results weren't as bright as I expected orange peels to be, so the added lemon is key. For each fruit you peeled, you want 2 oz. of granulated sugar, so in this case you want 6 oz., or 3/4 cup. Put the peels and the sugar into the container and shake to evenly distribute. The sugar will draw the oils out of the peels and combine to make oleo saccharum. Let sit for 8-24 hours, shaking and inverting occasionally. I recommend letting it macerate in the fridge, or else wild yeasts could cause it to taste funky, but make sure that it's really airtight, possible even double bagging, or the fridge could desiccate it. After letting it sit in the fridge for enough time, there should be an oily, sugary mixture at the bottom. It's ok if not all of the sugar is dissolved. Dump the whole thing into a saucepan. You should add an equal amount of water as your first batch of sugar, so 6 oz., but you should first pour it into the container where you made the oleo saccharum in order to pick up as much of the sugar and oil for use. Pour the water into the saucepan with the oleo, and add another 6 oz. of sugar, to bring it up to a 2:1 ratio. Heat just enough to dissolve, but don't bring to a boil. Let simmer for 3 minutes to get the most out of your peels. Scoop or strain out the peels; you can optionally dry these to make candied peels. Pour into a sanitized bottle and allow to cool. Keep refrigerated. Use in place of simple syrup in your cocktails of choice, especially an old fashioned with an expressed orange twist.
How spicy is the ginger syrup? I love a strong and spicy ginger syrup that I can use to make a glass of ginger beer, or in cocktails like an El Diablo or Dark n' Stormy.
I like that you mention there are more ways to do it. Especially the honey syrup. The first time I made one it was 1:1 and then i heard 2:1 and then 3:1. It was very confusing but it is good to know there isn't one "right" way to do it.
Here is a little tip for the ginger syrup. Squeeze it in a seal able container and seal it. But it in the fridge for at least half an hour and then bottle it. You are going to see a sort of sediment at the bottom of you container. Be careful not to pour it in the bottle and rinse out fast because it can harden out. Otherwise it will end in your bottle and will be rather hard to clean out. It does improve the taste too.
I like the use of the blender for the ginger syrup. I always grated the ginger and boiled it like a tea, then strained and add sugar. Makes a very “hot” ginger though probably more intense then what cocktail recipes normally call for.
Really loving this, Im really looking forward to some similar content on sous vide extractions and going farther into the mixology deep end. Cocktail recipes are great but what really takes it to the next level for me is theory behind *why* things work and how to develop new ideas for myself. Keep up the amazing work!
Any estimates of how long the honey, ginger, and raspberry syrups keep after making them? Love your channel! First time leave a comment/question. Thank-you for all the great information you share and for significantly upping my cocktails skills.
Great to see a more "formal" episode once in a while. I like the relatively unedited usual videos, but for something like this it is a nice change of pace. Also featuring the perfect amount of Leandro sass.
Thanks for this. Love the ginger syrup method. Also very interesting about the long steeping time for the raspberry syrup - I didn't know it took so long. That explains why the raspberry syrups I've made for Clover Clubs has always been so disappointing.
Thanks so much for making this video, I've always been wondering how best to, or even just how to, make these cocktail syrups. Just curious, how long would these syrups keep; and would/should you refrigerate them?
Yes refrigerate they last between 2-3 weeks and you can always scale the recipe up or down to suit what you’d use and you can also add an ounce of vodka to stretch the shelf life a little
So the way you made the raspberry syrup is the same method as infusing fruit into a spirit like gin or vodka? Also, I saw in another video like this where simple syrup was made by adding sugar & warm water into a bottle & shaking it until it turned clear. Is that more effective then the method you used or just as good or, what?
Thanks for the syrup class. Have used this information to make many syrups at home. I dont buy them anymore. So easy and far more tasty when made from scratch. And my friends and family love the quality.
I think a 1:3 ration for the honey syrup makes sense - I find that some honey doesn't even need water thinning to pour okay. But of course, one should be aware that different ratios are abound and if you use another one than the recipe intended you need to adjust for that so as not to get the right ration.
That ginger syrup recipe is so much easier! Looking forward to the other recipes, including the housemade liquers. I've had to make some out of necessity and I'd love to see how you go about it!
I like to add a bit of vanilla to my ginger syrup, it really fills out the taste. You can use some vanilla bean, but I think a few drops of extract works just fine.
Great content. I would be good to have a episode where you go through the different drink combinations that you could do with the syrups you make and what to avoid using them in.
This is really neat. Been playing around with making soda at home and been needing some syrup inspirations. I take it you could apply the raspberry syrup to any sort of fruit infused syrup.
Thks & a simple question; My-wife is a health-nut & love tasty fruity-smoothies but hates anything to do with alcohols. She probably would like healthy cocktails & cocktail syrups too. ??Could you point me to super-healthy cocktails & cocktail syrups how-tos??
I'm very new to cocktails so I have two questions: 1. Why didn't you use vitamix to make all other syrups? For example, for simple syrup, you can put it on a minute or so like you are making soup with vitamix, so the water and sugar dissolves well as it will heat up. 2. Can't you make pretty much syrup out of any fruits by using the same method that you used for raspberry? You can also pretty much mix simple syrup with fruits on Vitamix or any blender and strain it later on?
Appreciate the video! How spicy is your ginger beer? I've used the boil method previously and it was much too sweet. As far as bottles go, I like Fever Tree and Great Jamaican Ginger Beer Co. Not overpowering but leaning towards spicy. Appreciate your videos!
i made the ginger syrup yesterday...and i only thowed in a big thumb size piece of ginger. and still slap you in the face(the ginger flavor) I think you use to much. thanx. salud🍻 from mexico
Take the “z” off of your pronunciation of chinois and you’ll be saying it correctly. “Shin-wah “. At least that’s how I was taught it in culinary school.
I did my honey syrup on my own with 1 honey per 2 water. Which was way to watery, then I remade it into a 1:1, and I'm still not satisfied. So I would actually vouch you on your 3:1 ratio. And to add to that, I use a mixer aswell for the gingersyrup, but I then use a potatopress as it is quite large to press the juices down in a simplesyrup mix and then strain it. Thus I don't have to burn my hands
Does anyone attempt to preserve these for longer? Meaning if it lasts a month in the refrigerator, can you add a bit of citric acid to make it last 6 months? While I prefer to keep things as natural as possible, if I can keep a rarely used syrup around for 6 months instead of throwing it out after 1 then I'd do that. A ginger syrup I won't use as much of at home as a regular simple syrup. Thanks
I learned to make syrups from my dad to use i not acholic drinks. I cook them and put them in strilyl class. that way it stays good for months up to a year. is there a reason for not cooking it? because you would be able to make a big batch ( if you have the space for it). just asking. hope my English is good enough
All right so I'm going to need you to make all those again bottle them up and send them to me with your autograph and I'll make some videos making cocktails with them what do you say? Aha
Dear Leandro I really apreciate your videos and love all of them! You (and Marius) are doing a great job! I literally was looking for a syrup making video yesterday because I wanted to do some pistachio syrup!
@The Educated Barfly , have you tried macerated pineapple simple syrup? cut up a mature/older pineapple into 1 inch pieces (including the hull), macerate the pineapples cubes in a bowl with equal parts sugar (3:1 granulated sugar:brown sugar), stir over 24 hours. The sugar will pull out the pineapple juice and turn it into a syrup. Goes great in any dark rum/aged rum cocktail.
You use a 3:1 honey/water ratio and I see people making 2:1 sugar/water ratio in ginger or other flavoured syrups. How do you take this in account when balancing sweetness in your cocktails? If you have a very rich flavoured syrup you can end up loosing flavour if you have to cut it back. Cheers!
An interesting piece of info I just came across, honey is on average 84% sugar and 16% water and other stuff. So, in theory, to make a 3:1 syrup you'd add less than one third water by volume.
@The Educated Barfly I just got into making cocktail. I want to know can you make your infusions/scrubs last longer. Could a 2:1 sugar/whatever then add alcohol last longer? If so how long and how much alcohol should you use and what type? Thank you for your videos. You and Greg over at how to drink are the best. Do more videos together please.
I personally prefer 1:1 simple syrup because it’s much easier to balance drinks with. It’s true that 2:1 will last six months as opposed to 1:1 that’ll last a month buuut simple syrup is super easy to make in any size batch and 2:1 tends to crystallize over time. Also you need to respec every drink when using 2:1 as 1:1 is really the standard
Very nice. For the raspberry syrup as I live in Kenya and they are difficult to come by I will substitute either Mango, Passion fruit or Pineapple. Or all three for a tropical syrup.
First up on my list... I slam back a double algorithm shot for the YT ... Next I whip up some fresh raspberry syrup for my Clover Club afternoon when the heat of the day sets in here in Central Texas... Thanks, my good man!
Great video!. However, is it possible that you tare the measuring cup and add the volume of ginger to know how many grams of ginger goes into the recipe?. thanks.
Perhaps make part 2 for the more advanced syrups? (Orgeat, Grenadine, Pineapple,Cinnamon) I know that you already made those syrups.
Yes please! Grenadine and Orgeat are some things I really would like to implement into my cocktails
I’ll be doing a couple more syrups videos. Volume two will be Gomme Syrup, Grenadine, lazy Orgeat and Demerara Syrup and then after that I’ll do Sous vide syrups, pineapple gomme, etc....it’s a new series for sure
@@TheEducatedBarfly Good. The syrup videos are very interesting to watch.
Great video! I’ve just made ginger syrup using Greg’s (how2drink) recipe and I’ll definitely give it a try to yours next time, seems a lot easier and quicker :)
@@TheEducatedBarfly All in for the gomme Syrup but only if you make a video how and in which cocktails it is best used!
2:20 "Simple syrup is a *solution* to that problem" -- no pun intended 😂
Yup, had a little chemistry chuckle to myself there. 😆
"gosh darn ginger forward"... the rallying cry of redheads everywhere!
Great video! I'd love to point out that if you are willing to go a little further the leftover ginger is far from being useless, though it might depend on how much you like ginger. You can keep the pulp, dry it out and use it as a seasoning. For example, I'm a big fan of gin and tonic variations, one of my favorites is cucumber gin tonic with a little grind of pepper as a flavor enhancer, same way as the pepper you can grind a little ginger extract into a more citric gin tonic variation, maybe a margarita or a sour variation with ginger syrup and garnished with it since a lot of the flavor comes with the smell. You can experiment a lot with it, the ginger will re hydrate with the same drink and after all you already have the ginger so don't let it go to waste!
I just made a lavender simple syrup (great with gin and soda with some smashed blueberries) and a triple berry syrup.
A thing I do to avoid washing a pot is to make the simple syrup directly in a mason jar. I just bring water to a boil in an electric kettle, and pour it and the sugar directly into a mason jar, slap the lid on, and give it a swirl. You can weigh it out on the scale as you pour, or the jar has graduated measurements to do it by volume.
I just made a blackberry syrup... Perfect for a bramble! I have really been enjoying your videos for about a month now... Thanks for all of this great info.
8:32 : "C'EST MAGNIFIQUE" , it got me, never expect you to talk french ahah
thanks for the recipes i'll use them for sure
You need to do Elderflowersyrup some time or incorporate into some cocktails!
Would that substitute something like st germain as a sweeter, non alcoholic ingredient to make something a little sweeter and less potent ?
I make an orange syrup that I love, it creates an intensely orangey twist on an old fashioned.
You start by making orange oleo saccharum. Fully peel two navel oranges and one lemon, and put the peels in a sealable watertight container. I originally used just orange peels, but found that the results weren't as bright as I expected orange peels to be, so the added lemon is key. For each fruit you peeled, you want 2 oz. of granulated sugar, so in this case you want 6 oz., or 3/4 cup. Put the peels and the sugar into the container and shake to evenly distribute. The sugar will draw the oils out of the peels and combine to make oleo saccharum. Let sit for 8-24 hours, shaking and inverting occasionally. I recommend letting it macerate in the fridge, or else wild yeasts could cause it to taste funky, but make sure that it's really airtight, possible even double bagging, or the fridge could desiccate it.
After letting it sit in the fridge for enough time, there should be an oily, sugary mixture at the bottom. It's ok if not all of the sugar is dissolved. Dump the whole thing into a saucepan. You should add an equal amount of water as your first batch of sugar, so 6 oz., but you should first pour it into the container where you made the oleo saccharum in order to pick up as much of the sugar and oil for use. Pour the water into the saucepan with the oleo, and add another 6 oz. of sugar, to bring it up to a 2:1 ratio. Heat just enough to dissolve, but don't bring to a boil. Let simmer for 3 minutes to get the most out of your peels. Scoop or strain out the peels; you can optionally dry these to make candied peels. Pour into a sanitized bottle and allow to cool. Keep refrigerated.
Use in place of simple syrup in your cocktails of choice, especially an old fashioned with an expressed orange twist.
When someone off mic talks you should caption it.
I have an immersion cooker, does it produce a better result and if so, how do you do it (time/temp)? Thanks!
Yeeeeeees!!!!! This is a video I’ve been waiting for!
8:24 C magnifique is French
And speaking with their hands is Italian
What can I say? I’m very cultured
How spicy is the ginger syrup? I love a strong and spicy ginger syrup that I can use to make a glass of ginger beer, or in cocktails like an El Diablo or Dark n' Stormy.
only with a big thumb size piece. slaps you in the face. and Leandro use a lot more
I like that you mention there are more ways to do it. Especially the honey syrup. The first time I made one it was 1:1 and then i heard 2:1 and then 3:1. It was very confusing but it is good to know there isn't one "right" way to do it.
Which way do you prefer after trying all 3?
Here is a little tip for the ginger syrup. Squeeze it in a seal able container and seal it. But it in the fridge for at least half an hour and then bottle it. You are going to see a sort of sediment at the bottom of you container. Be careful not to pour it in the bottle and rinse out fast because it can harden out. Otherwise it will end in your bottle and will be rather hard to clean out. It does improve the taste too.
I like the use of the blender for the ginger syrup. I always grated the ginger and boiled it like a tea, then strained and add sugar. Makes a very “hot” ginger though probably more intense then what cocktail recipes normally call for.
Marius killing with the still shots/thumbnails of the syrups :)
Do you have a video on how to make grenadine?
Same as the others shown, you can use a hand press to save time, but it is still very messy. Honestly buying one is the most convenient.
Similar to a 1:1 with pomegranate juice, but with the addition of pomegranate molasses. He has a video on it!
ua-cam.com/video/FtvsfonOt7A/v-deo.html
That's Leandro's video on how to make a Grenadine syrup!
Hope it was helpful! Cheers!
thumbs up for the word "Guff"
Really loving this, Im really looking forward to some similar content on sous vide extractions and going farther into the mixology deep end. Cocktail recipes are great but what really takes it to the next level for me is theory behind *why* things work and how to develop new ideas for myself. Keep up the amazing work!
Any estimates of how long the honey, ginger, and raspberry syrups keep after making them? Love your channel! First time leave a comment/question. Thank-you for all the great information you share and for significantly upping my cocktails skills.
Thank you! Yes Syrups will last 2-3 weeks in fridge, closer to two for Raspberry
Great to see a more "formal" episode once in a while. I like the relatively unedited usual videos, but for something like this it is a nice change of pace. Also featuring the perfect amount of Leandro sass.
😂
Such a great presentation on basic syrups
how flavorful (or "non-neutral") would be a simple syrup made with non-refined cane sugar? cause that's the only organic cane sugar I can find here
I mean it will differ in flavor slightly but it’ll work for most every drink, work with what you have.
@@TheEducatedBarfly thank you!
It's what I use. It is a little different - not as clean a flavor, and definitely adds a bit of color, but it's what I have and I'm happy with it.
Thanks for this. Love the ginger syrup method. Also very interesting about the long steeping time for the raspberry syrup - I didn't know it took so long. That explains why the raspberry syrups I've made for Clover Clubs has always been so disappointing.
Thanks so much for making this video, I've always been wondering how best to, or even just how to, make these cocktail syrups. Just curious, how long would these syrups keep; and would/should you refrigerate them?
Yes refrigerate they last between 2-3 weeks and you can always scale the recipe up or down to suit what you’d use and you can also add an ounce of vodka to stretch the shelf life a little
So the way you made the raspberry syrup is the same method as infusing fruit into a spirit like gin or vodka? Also, I saw in another video like this where simple syrup was made by adding sugar & warm water into a bottle & shaking it until it turned clear. Is that more effective then the method you used or just as good or, what?
Thanks for the syrup class. Have used this information to make many syrups at home. I dont buy them anymore. So easy and far more tasty when made from scratch. And my friends and family love the quality.
I think a 1:3 ration for the honey syrup makes sense - I find that some honey doesn't even need water thinning to pour okay. But of course, one should be aware that different ratios are abound and if you use another one than the recipe intended you need to adjust for that so as not to get the right ration.
10:15 that was terrible.
That ginger syrup recipe is so much easier! Looking forward to the other recipes, including the housemade liquers. I've had to make some out of necessity and I'd love to see how you go about it!
I like to add a bit of vanilla to my ginger syrup, it really fills out the taste. You can use some vanilla bean, but I think a few drops of extract works just fine.
Great content. I would be good to have a episode where you go through the different drink combinations that you could do with the syrups you make and what to avoid using them in.
Hi Leandro! This is super useful, thanks. Would be great to know exactly how much liquid you get from each of these recipes so I can scale up/down.
This is really neat. Been playing around with making soda at home and been needing some syrup inspirations. I take it you could apply the raspberry syrup to any sort of fruit infused syrup.
Thks & a simple question;
My-wife is a health-nut & love tasty fruity-smoothies but hates anything to do with alcohols. She probably would like healthy cocktails & cocktail syrups too. ??Could you point me to super-healthy cocktails & cocktail syrups how-tos??
I'm very new to cocktails so I have two questions:
1. Why didn't you use vitamix to make all other syrups? For example, for simple syrup, you can put it on a minute or so like you are making soup with vitamix, so the water and sugar dissolves well as it will heat up.
2. Can't you make pretty much syrup out of any fruits by using the same method that you used for raspberry? You can also pretty much mix simple syrup with fruits on Vitamix or any blender and strain it later on?
When someone asks “WHAT is “simple syrup?!”” just tell ‘em “syrup… that is SIMPLE.” 🤔😆
Appreciate the video! How spicy is your ginger beer? I've used the boil method previously and it was much too sweet. As far as bottles go, I like Fever Tree and Great Jamaican Ginger Beer Co. Not overpowering but leaning towards spicy.
Appreciate your videos!
It's pronounce "shin-woz"
So why aren't you weighing everything, if it is more accurate. Only simple syrup and raspberry is being weighed.
i made the ginger syrup yesterday...and i only thowed in a big thumb size piece of ginger. and still slap you in the face(the ginger flavor) I think you use to much. thanx. salud🍻 from mexico
Sir Jaffe company ka balack jeera soda making full teast soda plzz
I’ve been having a hard time finding Demerara sugar. Do you think piloncillo would be a good substitute? I’m using it for tiki drinks.
I read where these syrups and simple syrups do not have to be refridgerated. Do they? Also, can I use frozen fruit for syrups?
Take the “z” off of your pronunciation of chinois and you’ll be saying it correctly. “Shin-wah “.
At least that’s how I was taught it in culinary school.
I did my honey syrup on my own with 1 honey per 2 water. Which was way to watery, then I remade it into a 1:1, and I'm still not satisfied. So I would actually vouch you on your 3:1 ratio. And to add to that, I use a mixer aswell for the gingersyrup, but I then use a potatopress as it is quite large to press the juices down in a simplesyrup mix and then strain it. Thus I don't have to burn my hands
I just made it . tea pot and sugar.. 1/2 cup kf rach done. Easy. Simple syrup
Should measure the ginger by weight. Not sure on its density. If its same as water and you want a 1:1:1 use 250g ginger.
Do all these syrups will go bad after couple weeks?? If so do I need to keep them in the refrigerator?? Thankssss!
Does anyone attempt to preserve these for longer? Meaning if it lasts a month in the refrigerator, can you add a bit of citric acid to make it last 6 months? While I prefer to keep things as natural as possible, if I can keep a rarely used syrup around for 6 months instead of throwing it out after 1 then I'd do that. A ginger syrup I won't use as much of at home as a regular simple syrup. Thanks
So what’s the rapid method recipe for raspberry syrup using the immersion circulator? Can you put it in the description?
I learned to make syrups from my dad to use i not acholic drinks. I cook them and put them in strilyl class. that way it stays good for months up to a year. is there a reason for not cooking it? because you would be able to make a big batch ( if you have the space for it).
just asking. hope my English is good enough
All right so I'm going to need you to make all those again bottle them up and send them to me with your autograph and I'll make some videos making cocktails with them what do you say? Aha
When it comes to making a white grape and strawberry syrup would it be exactly the same method as the raspberry syrup?
I was waiting for this!!!!
Thank you so much for doing it. I am going to spend the next couple of evenings on this. :)
Leandro. Great video. You have a couple of different techniques then me. It's nice to see how other people make their syrups.
Dear Leandro I really apreciate your videos and love all of them! You (and Marius) are doing a great job! I literally was looking for a syrup making video yesterday because I wanted to do some pistachio syrup!
hypothetically, could you strain the syrup with a french press?
encourages all the alcoholics in the comments to be even better alcoholics
"Simple syrup is a solution to that problem"
Haha, solution.
Hey everyone! What's your favourite way to use the ginger syrup?
Can the syrup be preserved in a plastic water bottle? Or I must use glass bottles?
I have a water cooler in my house that has a hot water spicket. I use that when I make my syrups, no more pots. No more stoves.
Is rock candy syrup the same as rich simple? Do you use gomme syrup ever?
How long does the raspberry syrup last in refrigerator?
Would be helpful to have recipes in the description.
was the simple syrup for the raspberry syrup cold, room temp or fresh off the pot?
I got some jar cherrys can i use them and can I make them in to soda with that syrup??
Hey nice pronunciation ! C'est magnifique !
What kind of stove do you use? Looking to pick one up for prep
Recipes are great but the music is annoying.
About how long can you expect the honey syrup to last
The only way to make syrups is with Doom OST.
Hello! how long does it last in the frige? Does it need frige?
Did my First Rapidly infused Ginger Syrup yesterday
Good for you.
where’d you get those bottles for the syrups?
im not a fan of people squeezing my nut milk bag
10:15 what kind of sorcery is that ???
Hi did you know how to make vimto syrup
No thumbs down!!!!! Get it!!!
Music does not help if you use headphones.
I'm crushing on you so hard ❤❤❤❤
@The Educated Barfly , have you tried macerated pineapple simple syrup? cut up a mature/older pineapple into 1 inch pieces (including the hull), macerate the pineapples cubes in a bowl with equal parts sugar (3:1 granulated sugar:brown sugar), stir over 24 hours. The sugar will pull out the pineapple juice and turn it into a syrup. Goes great in any dark rum/aged rum cocktail.
You use a 3:1 honey/water ratio and I see people making 2:1 sugar/water ratio in ginger or other flavoured syrups. How do you take this in account when balancing sweetness in your cocktails? If you have a very rich flavoured syrup you can end up loosing flavour if you have to cut it back. Cheers!
An interesting piece of info I just came across, honey is on average 84% sugar and 16% water and other stuff. So, in theory, to make a 3:1 syrup you'd add less than one third water by volume.
@The Educated Barfly I just got into making cocktail. I want to know can you make your infusions/scrubs last longer. Could a 2:1 sugar/whatever then add alcohol last longer? If so how long and how much alcohol should you use and what type? Thank you for your videos. You and Greg over at how to drink are the best. Do more videos together please.
Next videos in the series:
-How to make cordials
-How to make tonic
-How to make purees
How to make purees please!
How to make liqueurs?
All of the above LOL!
@@TheEducatedBarfly *Happy bartender noises*
YAY! GInger syrup. I have made it the traditional way and I always feel like I WANT MORE ginger flavor.
I recently made SS by weight. My water was a bit more than 3/4 cup, while my sugar (250g) was a cup. Do I have crazy water?
No your water is fine. Making simple syrup by weight is the way to go. Much more consistent.
Leandro shows up on screen
"Fucking like vid! Good shit! Woo!"
My girlfriend : "(sighs) woooo.."
For the home bar do you recommend the 1:1 or the 2:1 simple syrup?
Off to dig out my nut milk bag out of my standard Navy issue seabag.
I personally prefer 1:1 simple syrup because it’s much easier to balance drinks with. It’s true that 2:1 will last six months as opposed to 1:1 that’ll last a month buuut simple syrup is super easy to make in any size batch and 2:1 tends to crystallize over time. Also you need to respec every drink when using 2:1 as 1:1 is really the standard
Very nice. For the raspberry syrup as I live in Kenya and they are difficult to come by I will substitute either Mango, Passion fruit or Pineapple. Or all three for a tropical syrup.
is the shelve(fridge)life of the ginger/raspberry syrup also about 2 weeks like you mentioned in part 2 for the simple syrup?
Yessir. More like 3 weeks for the ginger and if you wanna extend add like 2oz vodka to the syrup
First up on my list... I slam back a double algorithm shot for the YT ... Next I whip up some fresh raspberry syrup for my Clover Club afternoon when the heat of the day sets in here in Central Texas... Thanks, my good man!
Great video!. However, is it possible that you tare the measuring cup and add the volume of ginger to know how many grams of ginger goes into the recipe?. thanks.
A replacement for the OG video, nice. I see you've changed your mind about using weight to make simple syrup.
The serious non-chalant look on his face while he says "Everyone gets a chuckle when you say Nut Milk Bag" got me laughing out loud !!!!